Bruschetta with Whipped Ricotta

Summer is in full swing, and if you’re like me, you’re ready to whip out the patio furniture and partake in some long-awaited entertaining. While I can’t remedy your newfound social awkwardness after over a year of isolation, I can at least provide you with a social crutch in the form of an appetizer recipe to distract your guests! This tasty dish uses fresh ingredients that are light and bright, and dressed up further with whipped ricotta directly on the baguette!

Ingredients:

For the bruschetta: 

2 cups cherry tomatoes, halved 

¼ cup of red onion 

2 Tbsp balsamic vinegar 

2 Tbsp olive oil 

¼ cup chopped basil 

Sea salt and pepper to taste 

For the whipped ricotta: 

½ cup ricotta 

2 Tbsp lemon juice 

I Tbsp olive oil 

1 tsp sea salt

Instructions: 

Step 1: For the bruschetta: Add all your ingredients into a bowl and mix. Place in the fridge for at least an hour before serving to let all the flavours combine. 

Step 2: For the whipped ricotta: Add all ingredients into a small blender or use an immersion blender to mix together. Once the mixture looks a bit fluffy, transfer to a container and place in the fridge. 

Step 3: Assemble your bruschetta. Cut and toast your baguette. Once cool- smooth a Tbsp of whipped ricotta on top of the baguette. Next add your bruschetta and top with extra basil if desired.