Cheese

Bruschetta with Spicy Ricotta and Garlicky Greens

March 15, 2011
Author Notes

A few summers ago my favorite farmer at the market handed me a few bunches of chard, which I washed and sauteed with a lot of garlic then tossed with linguine and fresh ricotta. It quickly become a staple. The flavors were so good I started to play with other ways to serve it. First there was a frittata and later this bruschetta, which I now make interchangeably with the chard. It's great as an appetizer, lunch or light dinner. —Lori Lyn Narlock

  • Serves 4
Ingredients
  • 8 (1/2-inch-thick) slices Ciabatta or Pugliese bread
  • 1 cup fresh ricotta, room temperature
  • 2 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • Tablespoon olive oil
  • 4 ounces baby spinach, washed and spun dry
In This Recipe
Directions
  1. Preheat the broiler.
  2. Mix together the ricotta, 1 clove of the garlic, the crushed red peppers and the salt.
  3. Heat the olive oil in a medium skillet over medium heat. Add the garlic and spinach and cook, stirring constantly until wilted. Remove from the heat.
  4. Toast the bread slices under a broiler until just crisp, 1 to 2 minutes per side. Set on a platter.
  5. Spread 2 tablespoons of the ricotta on each slice of toasted bread. Using tongs, top with equal amounts of the spinach and serve immediately.

See Reviews

See what other Food52ers are saying.

  • Lori Lyn Narlock
    Lori Lyn Narlock
  • kgmom
    kgmom
Review