Lemon Ricotta Bruschetta
This lemon ricotta bruschetta is made with a creamy citrus ricotta cheese blend topped with olive oil, sweet honey, fresh basil, bright lemon zest, and crunchy salt. The sweet, salty, and savory flavors combined with the crunchy and smooth textures makes this a delicious gourmet appetizer.
Servings 12 slices
Calories 176 kcal
1 French baguette ¼ cup olive oil 1 garlic clove 2 cloves if they are small 16 oz whole milk ricotta cheese 1 lemon 2 tbs honey 3 tbs chopped basil salt to taste
Slice baguette into half inch slices. Lay bread slices on a baking sheet and brush olive oil on each side of the bread and bake bread at 375 in the oven 3-4 minutes on each side until golden brown. Cut peeled garlic in half and rub garlic on each slice of bread. Zest lemon and set zest aside. Juice lemon. Mix 16 oz ricotta cheese and lemon juice. Generously spread ricotta on the slices of bread. Drizzle olive oil over the ricotta. Drizzle honey over the ricotta. Sprinkle lemon zest over the ricotta. Sprinkle fresh basil over the ricotta. Finish each slice by topping with a coarse, crunchy salt and serve .
Note: You can also substitute with Italian bread, but it will have a thicker crust.
It is important to use a good coarse salt like sea salt or Kosher. Do not use table salt. Serving: 1 slice | Calories: 176 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 19 mg | Sodium: 160 mg | Potassium: 79 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 197 IU | Vitamin C: 5 mg | Calcium: 98 mg | Iron: 1 mg