Tomato and Ricotta Salata Bruschetta – a delicious recipe with shallots, olive oil, tomato, ricotta salata, fresh chives, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a small skillet cook shallots in oil over moderate heat, stirring, until softened.
2
Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or until just heated through.
3
In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
4
Prepare grill or preheat broiler.
5
With a serrated knife cut bread crosswise into 1/2-inch-thick slices.
6
Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside.
7
Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes or until golden.
8
Rub toasts with garlic on one side and lightly brush same side with oil.
9
Toasts may be made 1 week ahead and kept in an airtight container.
250
kcal
Calories
21
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large shallots, sliced thin, 1 tablespoon olive oil (preferably extra-virgin), 2 cups chopped seeded vine-ripened tomato, 2 ounces ricotta salata (firm salted sheep's milk cheese) or feta, cut into fine dice (about 1/3 cup), and more.
Yes, Tomato and Ricotta Salata Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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