My Recipe Box

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 (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 1.5, Protein (g): 2, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 0, Sodium (g): 250, Cholesterol (g): 10, Fiber (g): 0,

Photo: Scott Phillips

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