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Flavorful Fridays: Ricotta, Tomatoes, & Basil Bruschetta

July 8, 2011

Have I mentioned that summer is officially here? Since the beginning of July, I don’t think our daytime temperature has dropped below 90 degrees! With the high heat outside and the air conditioning running constantly inside, I have a difficult time motivating myself to make an extravagant dinner, or at least a dinner that requires turning on the oven or stove. Because of this, Will and I often eat fairly light during the summer (case in point, we took crackers and brie as a picnic dinner at the park before watching fireworks for the 4th). If you are like us, you probably eat a little lighter as well during this time of year.

One night a couple weeks ago, I was feeling particularly unmotivated to make dinner, and I was staring into the fridge as if it would spontaneously tell me what to make. I had a container of ricotta cheese that I needed to use that week before it passed its expiration date, and I was determined to use it in some way. Most of the recipes I have call for baking the ricotta with pasta, but ricotta is just as delicious “raw.” I had just been to the farmers’ market and had bought a baguette from a local bakery and some perfectly ripe heirloom tomatoes. We decided to make a bruschetta of sorts with the ricotta, ripe tomatoes, and some basil growing on our balcony. It needed hardly any seasoning, just a dash of salt and pepper, because the tomatoes and basil were so flavorful against the ricotta. We ended up eating this as our meal, but I am looking forward to making it as an appetizer the next time we have friends over for dinner. Give it a try. I would love to know what you think!

Ricotta, Tomatoes, & Basil Bruschetta

Ingredients:

1 baguette, thinly sliced and toasted

1 container ricotta cheese

2 heirloom tomatoes, diced

1/2 cup tightly packed leaves of basil, julienned

Salt

Pepper

Directions:

Spoon the ricotta into a large bowl. Add the diced tomatoes and julienned basil. Add salt and pepper to taste. Spread evenly over toasted bread. Serve and enjoy!

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