My recipe inspiration comes from Bruschetta I enjoyed at an independent Italian Restaurant in Nottingham. I love bruschetta as it is so simple and flavoursome, so I hope you like my recipe!
Essential to this Bruschetta is quality of ingredients. As there are only a few ingredients, you need to make sure the ingredients you use are the finest available. Using high quality ciabatta (or sourdough), fresh ricotta, sweet cherry tomatoes, and a good quality extra virgin olive oil, are vital in order to make this recipe extra special.
Ingredients
Serves 2-3
- A high quality ciabatta or sourdough (sliced, around 1 inch thick)
- Cherry Tomatoes (around two handfuls, depending on size)
- Three cloves of garlic
- Ricotta cheese (around 1 tablespoon per slice)
- Fresh Basil (around a Handful, approx 3 leaves a slice)
- Parmesan and lemon zest (to garnish)
- A high quality extra virgin olive oil
- Salt and pepper
Method
- Firstly, on a medium heat, add two tablespoons of EVOO (extra virgin olive oil) to a frying pan and add one clove of garlic (which you have lightly crushed, it’s still whole but the shape has slightly ruptured)
- Cook for around 30 seconds and add you cherry tomatoes. Season with salt and pepper.
- Lower the heat, and continue to cook until the tomatoes start to soften, lightly crush them, but still allowing them to retain their shape. Remove from heat and set aside.
- Get a chargrill (or a dry frying pan) and place on a high heat until the pan begins to lightly smoke. Then add the slices of bread and toast until they’re a colour you are happy with.
- Remove, and slice the remaining two garlic cloves in half. Lightly rub the sliced side against the toasted bread on each side.
- Place on your serving plate, add three (or more) leaves of basil onto the toast, then add a tablespoon of Ricotta cheese onto each.
- Then add your cooked tomatoes, drizzling the juices from the pan onto the bread. Add freshly grated Parmesan, lemon zest and season.
- Serve immediately.
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