Bruschetta di Ricotta

Many different cuisines do “simple” well. I think it’s because of how regional “cuisines” began in the first place. It was about feeding your family – from milking a cow, killing a chicken, to picking ripe tomatoes and lemons. It’s about what grew and what you raised.

But today in the wide world of all things culinary, it’s become a little more fancy. We’re responsible for this, really. I mean, from my computer at home, I can now order just about any ingredient that 20 years ago I’m not sure I’d ever see in person.

And our demands for more upscale and modern meals at restaurants these days are relentless! There is more and more pressure on chefs to outperform even themselves. Maybe it’s good to keep the chefs on their toes, but as a result, I feel food has gotten a little complicated.

An appetizer, for example, that is built up like a tower 6″ tall, with no way of eating it politely. Or a beautiful piece of fish that has 8 different kinds of sauces drizzled artistically around it. Fun, but a little too much for me. In fact, I think of this example, because when my husband and I would go to Hawaii, I would ask for the fish to simply be grilled or pan fried, and for all of the accessory items to be omitted. This seemed to always take a lot of instruction, like they really didn’t believe my request. But I just wanted to taste the fish. I don’t get just-out-of-the-ocean fish where I live.

Of course, a lot of this has to do with trends, like how foam is so popular now. But for me, I just want the best quality food, made from the freshest of ingredients, simply prepared. I don’t care if it’s a meal in my home, at a fine dining establishment, or in a little hole-in-the-wall pub.

Simplicity. And I honestly think the Italians do it best. Something divine, yet made with only a few ingredients, like the hors d’oeuvres I’m offering in this post. Simple grilled breads topped with ricotta and baked. Sure, there’s a little salt, pepper, and olive oil, but that’s it. Simple perfection.

This recipe is quite common, and there are many ways to make it, but I’m inspired by this book by Lorenza de Medici, called Antipasti. It’s an old book, but I just checked and it still can be purchased on Amazon.

6187XHTK0QL._SX258_BO1,204,203,200_

This recipe is adapted from the book above, to serve only two people.

ric3

Bruschetta di Ricotta

1 small loaf French or Italian bread
Olive oil
5 ounces ricotta cheese, well drained, whole-milk only
1 egg
1 tablespoon olive oil
1/2 cup finely grated Parmesan or Asiago or Romano
Salt
Pepper
Fresh thyme leaves, optional

Pre-heat the oven to 400 degrees F. Slice the bread approximately 1/4″ thick, and place the slices on a baking sheet. Brush some olive oil over one side of the slices. Toast the bread slices in the oven until they are lightly golden.

crostini1

Meanwhile, place the ricotta cheese in a small bowl Add the egg.

ricotta

Stir the ricotta and egg well, using a whisk if necessary. Ms. de Medici also includes the olive oil with the ricotta-egg mixture, but I left it out to drizzle over the crostini later. Then stir in the grated cheese.

ricotta1

When the bread has toasted, place a teaspoon or two of the ricotta-egg mixture on top of each crostini, then return the cookie sheet to the oven. Bake for about 15 minutes more.

crostini2

The ricotta should be slightly yellowed and firm. Let them cool a little.

ric4

Sprinkle the crostini with a little salt and lots of freshly cracked pepper.

ric1

Drizzle the olive oil on the top, and then sprinkle with thyme leaves, if you’re using them.

ric5

The bruschetta are also good at room temperature.

ric2

I’m also offering a sweet twist of these crostini on Monday, so stay tuned!

note: Just think of all of the variations possible with these bruschetta! You could add fresh or roasted garlic, lots of herbs or a little pesto, bits of things like sun-dried tomato… So simple.

74 thoughts on “Bruschetta di Ricotta

Leave a Reply to dianeskitchentable Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.