| Level: | Easy |
| Total: | 16 min |
| Prep: | 10 min |
| Cook: | 6 min |
| Yield: | 4 to 6 servings (makes about 16) |
Ingredients
- 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
- 1/4 cup olive oil
- 1lemon, juiced (about 3 tablespoons)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large tomatoes, seeded and diced (about 2 cups)
- 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
- In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
- To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 36 mg |
| Sodium | 530 mg |
Reviews
It was very yummy but I agree with the others that its missing a little something. Maybe I’ll add some lemon zest or something next time.
YUM! I made it the other night and my family LOVED it! I did add a bit of lemon to the ricotta. Well thats my rating : Before I made this dish I read all the ratings as I always do and well to be honest some people didn’t actually rate this recipe. This isn’t rate the host, its rate the recipe. I understand people have opinions but this isn’t the place for it. Really..chewing to loud?? Do you people really not have anything better to do? Anyway, Giada..stay lovely :
One of my favorite recipes! I make this all the time for my family, myself, and parties – it is always a hit! I love the combination of the creamy ricotta, fresh mint, and citrus-ey lemon! YUM!
…but like others, thought it could a touch of something more. I think I’ll try basil instead of mint next time, and maybe top with a few chopped black olives. Overall, very nice and light snack. I really liked the ciabatta bread with the lemon and oregano. Definitely needed more salt and pepper for our tastes.
This is absolutely refreshing. I brought it to a wine tasting event and everyone enjoyed it with their red wine. It is clean and crisp and cool. The ricotta is creamy, the tomato rich and the mint is a refreshing cleanser to the pallette.
This recipe is bland, a waste of ingredients and a disappointment on a buffet table.
Easy to make and my guests enjoyed it.
Based on what others have said, here are my changes and they seem to have made this a popular dish.
1) I doubled the tomatoes and did a slow roast on them – took out the pulp and roasted the tomatoes with salt, pepper, balsamic and a bit of sugar in a 275 degree oven for 2 hours and let them cool and chopped them up. It gave a more intense tomato taste.
2) I used basil instead of mint.
3) I drained the ricotta before.
I liked it as a base but agree w/the others. Needs something else. I added basil, red pep flakes and parsley and a lot more salt. Love the texture of the cheese. My husband felt the mint was a little overpowering but I love the combo of tomatoes and mint. I liked it after I kicked it up a bit…we’ll see how the rest of the fam feels tonight.
Made this recipe for a friends birthday party and everyone loved it. I did make a few additions to the ingredients: I added 3 tablespoons finely chopped basil, juice and zest of 1 lemon, about 1/4 cup of Romano cheese and a good amount of salt/pepper. This really added to the flavor of the dish. It was light and really fresh tasting. I didn’t drizzle the lemon juice on the bread. The olive oil and dried oregano on the bread was fabulous on it’s own. I’m going to try adding a little Italian breadcrumbs to the mixture and stuffing/broiling tomatoes with it next time. One of my friends took some of the left overs home and mixed it into pasta, using it for the sauce. She said it was great. Enjoy!!