Bruschetta with Ricotta Cheese

This is a very filling antipasto that can be served also as a first course or even a main dish, especially for brunch. we often serve this accompanied by sautéed spinach as a main dish for dinner.

6 slices coarse country bread, about 1 cm / 1/2 inch thick
2 tbsp extra virgin olive oil
300 g/10 oz/1 1/4 cups ricotta cheese
2 eggs
120 g/4 oz/1 cup fontina or provolone cheese, freshly grated
Pinch grated nutmeg
Salt and pepper

Preheat the oven to 200 °C/400 °F/Gas 6. Place the bread slices on a baking sheet and toast in the oven for about 2 minutes, or until just warmed through, turning them once. Brush with the oil on one side of each slice.
Meanwhile, mix the ricotta with the eggs, fontina cheese, nutmeg and a little salt and pepper. Stir until smooth and creamy. Place the mixture in a pastry bag with a fluted tip and squeeze on to the toast slices. Return the toast to the oven for about 15 minutes until golden. Serve immediately while still very hot.
Makes 6.

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