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Bruschetta, Bumped Up a Notch

Summer Tomato and Ricotta Bruschetta

Summer Tomato and Ricotta Bruschetta

  • Summer Tomato and Ricotta Bruschetta
  • After the bread is toasted, spread some ricotta on, drizzle with good olive oil and top with the tomato mixture. 
  • Bruschetta, ready for its close-up.

By Alex Tillotson, contributor

May 29th, 2012

What’s better than summer, sunshine and fresh tomatoes? Honestly, I can’t really think of anything. Sarah is a loving mother, health coach and the voice behind Two Blue Lemons, a blog all about eating real, whole, delicious foods and sharing them with those you love. She is also the one who put together this delicious recipe for Summer Tomato and Ricotta Bruschetta. Remember what I said about summer and tomatoes? Something tells me Sarah might agree.

For Sarah’s bruschetta you can either toast your bread in the oven or, because we're talking summer and all, throw it on the grill for that smoky, charred flavor and some gorgeous grill marks. While many classic versions of this dish simply top the bread with a tomato-basil mixture, Sarah's take involves a creamy layer of fresh ricotta that goes directly onto the bread and is then topped with fruity olive oil and the fresh tomato, basil and balsamic mixture. 

This is a perfect dish to serve nearly any time of day. It's always wonderful as an appetizer, but you can top it with a poached egg for breakfast, have it with a salad for lunch or even serve it alongside some grilled fish or chicken for dinner. No matter which way you choose to serve this summer favorite, you're sure to enjoy the flavors of summer in every bite. 

posted in: Blogs, summer, appetizers, lunch, basil, tomato, light, ricotta, bruschetta
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