Tuesday, February 23, 2010

Ricotta Day 2: Ricotta-Tomato Toasts


These kind of remind me of high class pizzas - tomato and ricotta on crunchy french or italian bread.

  • - 4 slices crusty bread (or more depending on the size; we used little ones)
  • - 1/2 cup part-skim ricotta cheese
  • - 1/4 cup tomato slices
  • - olive oil
  • - Salt and freshly ground black pepper to taste


1. Lightly toast bread.

2. Spread each toast slice with 2 tablespoons ricotta.

3. Put tomato over the ricotta. Drizzle the toasts with a small amount olive oil and sprinkle with salt and freshly ground black pepper.

4. Broil 1 to 2 minutes, or until cheese is bubbly.

What we thought:

From someone who doesn't care for tomatoes, these were yummy. And they were so cute! Not super filling though - better suited for appetizers or finger food.

I snapped a picture because I thought they were so cute!

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