Weeknight Cooking

Dinner Tonight: Ribollita + Ricotta Bruschetta

February 20, 2012

Inspiration for tonight's menu: a taste of the rolling Tuscan countyside to brighten up the evening. Uncork a nice Chianti to sip while you nibble on Merrill's creamy and bright Bruschetta with Ricotta, Honey and Lemon Zest and kick your feet up while you watch your Ribollita simmer away on the stove. Rustic Italian bliss, on your table in under an hour. 

The Menu

Bruschetta with Ricotta, Honey and Lemon Zest by merrill

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Ribollita by la domestique

Grocery List

1 potato
fresh thyme
1lb cavolo nero, or any variety of kale
1 15 oz can of cannellini beans
1 big loaf of country bread (4-6 slices for the soup, the rest for the bruschetta)
1 cup ricotta (for a half recipe, unless there are 10 people eating with you on a weeknight. If that is the case, you should get 2 cups and we bow to you, brave soul!)

As usual, we're assuming that you're a clever and always-prepared home cook, with a well stocked fridge and pantry, in which case you'd have canned tomatoes, olive oil, garlic, onion, salt, pepper, honey, and a lemon. If not, add those to the list, they're handy to have around. 

The Plan 

This week, the plan is a bit "Choose Your Own Adventure". We give you ...two plans! 

Scenario #1: Not Starving

1. Tackle the ribollita through step 4, at which point you let the soup simmer for 20 minutes. 

2. While the soup simmers, slice, toast and slather your bruschetta! Nibble. 

3. Complete the soup & serve, with the ricotta toasts on the side. 

Scenario #2: Starving!

1. Make the bruschetta! Immédiatement! Pour yourself a glass of something lovely and preferably Italian while the bread grills. Sip, spread, zest, snack. 

2. Now that you've staved off your hunger a bit, dive in to the ribollita

Aside: If you want something sweet after dinner, throw a little fruit on the grill or grill pan (which should still be hot from toasting the bread) and top it with the remaining ricotta. Presto! Dessert is served.

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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.


pattyrat July 23, 2013
Just an FYI - the "grocery list" does not list carrot and celery, and those items are not mentioned in the "stocked pantry" items either. I discovered this since I used the list to do my shopping, then realized when I got home I did not have any celery. I added some celery seed to substitute. The Ribollita was hearty and tasty, and the Bruschetta with Ricotta was to die for! Will definitely make both again.
Keek February 27, 2012
That looks yummy!