Disable Right Click

Friday, January 3, 2014


We bought a freshly baked crusty loaf of seeded bread from Whole Foods yesterday. I stood in front of the open fridge and perused shelves and veggie drawers for the freshest ingredients I could find….and there they were...several different herbs and some ricotta left over from making lasagna a few nights ago.

A crostini for breakfast…always good! I did something similar on this post here (umm, guess I could expand on my repertoire of crostini ingredients like this or this).


Ricotta and Herb Crostini

1 slice of rustic bread
1 cup ricotta (I had whole on hand, but would be just as good with part skim)
1 packed and heaping TBL (or to taste) chopped fresh thyme
1 packed and heaping TBL (or to taste) chopped fresh parsley
1 packed and heaping TBL (or to taste) chopped fresh basil
A decent squeeze of fresh lemon juice
Salt and Pepper to taste
Olive Oil

Mix ricotta, herbs, lemon juice, salt and pepper by hand until well combined.  Set aside.
Brush both sides of bread with a little olive oil.
Broil in oven on both sides until toasted.
Remove toast from broiler and let rest for a minute.
Pile ricotta mix on top of toast.
Drizzle liberally with olive oil and sprinkle on a little more salt and pepper (if desired).

Eat it all up. 

In the summer this goes great with fresh fruit and works well for an easy brunch.

No comments: