Tomato and ricotta salata bruschetta

1 servings

Ingredients

Quantity Ingredient
2 larges Shallots; sliced thin
1 tablespoon Olive oil; (preferably
; extra-virgin)
2 cups Chopped seeded vine-ripened tomato
2 ounces Ricotta salata; (firm salted sheep's
; milk cheese) or
; feta, cut into fine
; dice (about 1/3
; cup)
2 tablespoons Minced fresh chives; or to taste
2 teaspoons Balsamic vinegar; or to taste
A; (24-inch-long) loaf
; of crust Italian or
; French bread
1 Garlic clove
¼ cup Extra-virgin olive oil

Directions

FOR 16 TOASTS

In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or until just heated through. In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.

To make toasts:

Prepare grill or preheat broiler.

With a serrated knife cut bread crosswise into ½-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1½ minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 ½ minutes or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

Makes 16 bruschetta.

Gourmet August 1994

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