Ricotta Bruschetta

Name: Ricotta Bruschetta
Yield: 4
Ingredients: 2 1/2 cups (crumbly) of fresh ricotta cheese, chopped; 4 tablespoons of extra virgin olive oil; Paprika, oregano, and salt to taste; 4 large slices of round Italian bread; 4 tablespoons of finely chopped fresh parsley; 1 cup of dried tomato; Olive oil for brushing

1
2 1/2 cups (crumbly) of fresh ricotta cheese, chopped
2
4 tablespoons of extra virgin olive oil
3
Paprika, oregano, and salt to taste
4
4 large slices of round Italian bread
5
4 tablespoons of finely chopped fresh parsley
6
1 cup of dried tomato
7
Olive oil for brushing

Ingredients

1
2 1/2 cups (crumbly) of fresh ricotta cheese, chopped
2
4 tablespoons of extra virgin olive oil
3
Paprika, oregano, and salt to taste
4
4 large slices of round Italian bread
5
4 tablespoons of finely chopped fresh parsley
6
1 cup of dried tomato
7
Olive oil for brushing

Directions

1
Season the ricotta with olive oil, oregano, paprika, and salt
2
Set aside
3
Meanwhile, toast the bread slices on a non-stick skillet or griddle, drizzling with a little olive oil
4
Warm the seasoned ricotta by spreading it over the toasted bread slice and placing it in the oven just to warm through
5
Remove from the oven and top with finely chopped parsley
6
Finally, place dried tomato on top
7
Serve immediately.