TOMATO AND RICOTTA SALATA BRUSCHETTE

TOMATO AND RICOTTA SALATA BRUSCHETTE image

Number Of Ingredients 11

2 LARGE SHALLOTS, SLICED THIN
1 TBLS OLIVE OIL
2 CUPS CHOPPED SEEDED TOMATO
2 OZ. RICOTTA SALATA, OR FETA CUT INTO FINE DICE
2 TBLS MINCED FRESH CHIVES
2 TSPS BALSAMIC VINEGAR
16 TOASTS
TOASTS:
24 INCH CRUSTY ITALIAN OR FRENCH BREAD
1 GARLIC CLOVE
1/4 CUP OLIVE OIL

Steps:

CUT BREAD CROSSWISE 1/2 INCH THICK SLICES. GRILL ON RACK SET APPROX 4 INCHES OVER GLOWING COALS, 1-1 1/2 MIN EACH SIDE ( OR BROIL). RUB WITH GARLIC ON ONE SIDE THEN BRUSH WITH OIL. IN A SMALL SKILLET COOK SHALLOTS IN OIL TILL SOFTENED. STIR IN TOMATO AND SALT AND PEPPER TO TASTE AND COOK, STIRRING 30 SECONDS OR TILL JUST HEATED THROUGH. IN A BOWL TOSS TOGETHER TOMATO MIXTURE WITH CHEESE, CHIVES, VINEGAR AND SALT AND PEPPER TO TASTE AND MOUND 1 TBLS ON OILED SIDE OF EACH TOAST. MAKES 16 BRUSCHETTA.