Ricotta Fresca and Oven-Roasted Tomato Bruschetta

1. 1

   Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are lightly browned.

2. 2

   Spread 2 tablespoons of ricotta fresca over each toast and spread evenly, from crust to crust.

3. 3

   The ricotta should be almost as thick as the bread slice.

4. 4

   Garnish each bruschetta with a slice or two of oven-roasted tomatoes.

5. 5

   Top each with a few grinds of the pepper mill and a dash of salt.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.