By Victoria Hart Glavin of Tiny New York Kitchen
Baked Ricotta With Bruschetta makes a delicious appetizer. If you’re going to a Memorial Day party or any other holiday gathering your friends and family will be impress with such a wonderful treat.
6 Tablespoons Unsalted Butter
3 Pounds Whole Milk Ricotta
1 Cup Diced Mozzarella Cheese
10 Ounces Parmesan Cheese (Grated)
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Round Loaf Italian Bread
1/2 Cup Olive Oil
3 Garlic Cloves (Peeled & Cut In Half)
2 Tablespoons Lemon Zest
3 Tablespoons Fresh Thyme
1 Tablespoon Olive Oil
To make the ricotta: Preheat oven to 400 degrees. Butter 2 quart oval baking dish. In large-size bowl add ricotta, mozzarella, eggs, Parmesan cheese, kosher salt, and pepper. Mix thoroughly. Transfer ricotta mixture in prepared baking dish. Place in oven and bake 20 minutes.
To make the bruschetta: Turn heat up to 450 degrees. Slice bread into 1/2 inch thick slices. Coat both sides with olive oil using pastry brush. Rub each slice with garlic. Place on baking sheet and toast on top rack of oven for 3 minutes each side until bread is golden brown on both sides.
To assemble: Spread ricotta mixture on top of bruschetta slices. Drizzle with olive oil and sprinkle with lemon zest and fresh thyme.
Transfer to serving platter. Serve warm or at room temperature.Serves 8 as an appetizer.
Prep Time: 30 Minutes
Cook Time: 26 Minutes
Total Time: 56 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”