BRUSCHETTA

A great appetizer

SERVES 16

1 loaf Italian bread, cut into 1” thick slices (about 16)

3 large tomatoes, diced

2 tbsp. olive oil

1 c. ricotta, part skim milk

¼ c. basil leaves, chopped

1 tsp. lemon zest

4-5 garlic cloves, minced

1 tsp. both sea salt and black pepper

Method

Heat a large skillet or pan on medium heat and pour 1 tbsp. olive oil into pan, along with 2 chopped garlic cloves, stir

Once pan and oil are hot and you can smell the garlic cooking, place bread slices into pan to grill or toast lightly for a minute or two, and then turn, grilling the other side, then when both sides are done, remove from heat to a large plate

Pour your other tbsp. of oil into pan, along with the other chopped garlic, and diced tomatoes, stir and sauté for 2-3 minutes, then remove from heat, you may keep them in the pan

In a bowl, stir ricotta, basil, lemon juice, salt and pepper together

Spread one side of the Italian bread slices with your ricotta cheese mixture, then spoon on your tomatoes

Refrigerate for 10 minutes, then serve

Nutrition facts per serving: Calories 89, Carbohydrates 11g, Protein 4g, Fat 3g