Best Spinach And Ricotta Bruschetta Recipes

RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES

Ricotta Bruschetta with Sweet and Spicy Tomatoes image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 13

Ingredients

Two 10-ounce containers cherry tomatoes
4 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 cup honey
1 1/2 teaspoons Calabrian chile paste
1/4 teaspoon kosher salt
1 cup ricotta, at room temperature
1/4 teaspoon kosher salt
1/4 cup olive oil
4 to 6 thick slices ciabatta
6 fresh basil leaves, chopped

Steps:

For the tomatoes: Preheat the oven to 400 degrees F.
Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
For the bruschetta: Heat a grill pan over medium-high heat.
Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

SPINACH AND RICOTTA BRUSCHETTA

Spinach and Ricotta Bruschetta image

Great appetizer- easy and very flavorful. Looks like you really fussed! World Zaar Tour 2005 Italy

Provided by Mamas Kitchen Hope

Categories European

Time 8m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 garlic clove, minced
1 1/2 cups fresh spinach
1/2 cup ricotta cheese
1/2 cup parmesan cheese, grated
1 dash ground nutmeg
8 slices French bread, toasted

Steps:

Preheat skillet and broiler.
Saute spinach and garlic in hot skillet with a drizzle of olive oil until spinach is wilted, about 2 minutes.
Remove from heat and stir in ricotta and nutmeg in the hot skillet.
Place bread on a broiler pan and top with spinach mix then sprinkle with parmesan.
Broil 2-3 minutes or until brown and bubbly. Watching carefully- it doesn't take long!

Nutrition Facts : Calories 231, Fat 5.7, SaturatedFat 2.8, Cholesterol 13.3, Sodium 502.8, Carbohydrate 34.3, Fiber 2.1, Sugar 0.3, Protein 9.9

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