Spring is just beginning to rear is lovely head on a consistent basis in these parts. It makes me want to bike everywhere and throw open all of the windows to bask in the sunshine. And perhaps because this dish is served best on a patio amongst friends, this change of season has me craving bruschetta ... in an unstoppable way.
The tomato version calls for basil chiffonade, which you can learn about here and a balsamic reduction that you can totally make yourself. And if you want to know the secret to ricotta that doesn't seem store bought, check out this tip.
Balsamic Reduction
You can always get the bottled reduction if you want to spend the cash.
Ingredients
1c balsamic vinegar
1T sugar
Instructions
- Bring vinegar and sugar to a boil in a sauce pan, stirring frequently so no sugar burns to the bottom of the pan.
- Reduce to low and simmer, stirring occasionally, for about 20-30 minutes, until it is reduced by half.
- Let cool in separate bowl. Voila.
Tomato Bruschetta
Serves 4 - 8 depending on the size of your bread slices. You can substitute the sourdough for any type of baguette from your local bakery.
Ingredients
1c diced tomatoes
2T basil, chiffonade
4 1/2 slices of sourdough
1/4c ricotta
salt & pepper
balsamic reduction
olive oil
Instructions
- Toast Sourdough. I do this with a dry grill pan on the stove top over medium high heat, but you can do it in any pan, the oven, or in a toaster.
- Cut garlic clove in half and rub on top side of each piece of toasted bread.
- Combine 1/4c ricotta with 1T basil, 1/4t pepper and a dash of salt. Use this tip if you want extra thick and creamy ricotta thats a step above your store bought version.
- Dice tomatoes and combine with 3T balsamic reduction and 1T olive oil. Reserve the rest of balsamic for garnish.
- Spread ricotta mixture on each piece of toasted bread, top with tomato, and drizzle balsamic on top for the finishing touch.
Pear Bruschetta
This mixture is just mildly sweet and pairs perfectly with the crunch
of the toasted sourdough.
Inrgredients
2t apricot preserve
1/4c ricotta
1 pear, diced
1T lemon juice
1t sugar
1t olive oil
2t mint, chopped
1t balsamic reduction + more for drizzling
Instructions
- Toast Sourdough. I do this with a dry grill pan on the stove top over medium high heat, but you can do it in any pan, the oven, or in a toaster.
- Mix 2t apricot reserve with 1/4c ricotta, set aside. Use this tip if you want extra thick and creamy ricotta thats a step above your store bought version.
- Dice pears and combine with olive oil, lemon juice, 1t balsamic reduction, sugar and mint.
- Spread ricotta mixture over toasted bread, top with pear mixture and an extra drizzle of olive oil.
