- 1 loaf Italian bread, cut into 1/2-inch diagonal slices
- 6 cloves garlic, halved
- 6 medium tomatoes, seeded and cut into 1/2-inch pieces
- 1 (4 ounce) package ricotta salata, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
- Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
- Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.
05/22/2019
recipepes.com
tomato and ricotta salata bruschetta, recipe
PT15M
PT1H
5
455 calories
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