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Fresh Ricotta Bruschetta with Lemon, Black Pepper & Mint


Serves eight to ten.

Yields about 1 cup topping.

  • To learn more, read:
    Making the Best Bruschetta
  • by from Fine Cooking
    Issue 58

  • 10 oz. fresh whole-milk ricotta cheese (1-1/3 cups)
  • 1 tsp. finely chopped lemon zest
  • Kosher salt
  • 1 clove garlic (optional)
  • 1 recipe Basic Bruschetta
  • Freshly cracked black pepper
  • Extra-virgin olive oil for drizzling
  • 1 or 2 sprigs mint, leaves picked and finely chopped

Combine the ricotta, lemon zest, and salt in a small bowl. Rub the grilled bruschetta with garlic, if using, and spread the cheese mixture on top. Season with a few twists of pepper, drizzle with the olive oil, and scatter the mint on top.

nutrition information (per serving):
Size : per Tbs. with 1/4 tsp olive oil; Calories (kcal): 40; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 250; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 0;

Photo: Scott Phillips

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