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Fresh Ricotta Bruschetta with Lemon, Black Pepper & Mint

Scott Phillips

Yield: Yields about 1 cup topping.

Servings: eight to ten.


  • 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

Nutritional Information

  • Nutritional Sample Size per Tbs. with 1/4 tsp olive oil
  • Calories (kcal) : 40
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 250
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 2


  • 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.


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