Bruschetta With Fresh Ricotta And Pine Nut Salsa Verde Recipes

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TOMATO, PINE NUT AND RICOTTA BRUSCHETTA



Tomato, Pine Nut and Ricotta Bruschetta image

Make and share this Tomato, Pine Nut and Ricotta Bruschetta recipe from Food.com.

Provided by Mandy

Categories     Lunch/Snacks

Time 4m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup oregano leaves
350 g fresh ricotta cheese
1/3 cup sun-dried tomato, chopped
2 tablespoons pine nuts, toasted
20 g parmesan cheese, grated
8 slices day-old sourdough bread
2 garlic cloves, halved lengthways
1/3 cup extra virgin olive oil

Steps:

  • Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
  • Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.

Nutrition Facts : Calories 748, Fat 38.4, SaturatedFat 11.8, Cholesterol 49, Sodium 1025.4, Carbohydrate 77.5, Fiber 7.7, Sugar 2.7, Protein 25.1

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