| Level: | Easy |
| Total: | 21 min |
| Prep: | 15 min |
| Cook: | 6 min |
| Yield: | 8 appetizer servings |
Ingredients
- 1 (1-pound) loaf ciabatta, cut into 1-inch wide slices
- 1/4 cup olive oil
- 1 (15-ounce) container whole milk ricotta
- 2 large seeded and diced tomatoes
- 2 tablespoons finely chopped kalamata olives
- 3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon
- 1 teaspoon dried oregano
Instructions
- Preheat grill to medium-high heat.
- Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
- In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
- Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
- Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 315 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 27 mg |
| Sodium | 442 mg |
Reviews
Mmm good, made our own ricotta cheese for this,
This recipe was great and so easy. I do think that the brand of ricotta makes all the difference – some have a plastic taste and wierd texture. I have never been disappointed by the brand “Calabro”. The end result was as pictured and mounded on the bread nicely – not at all runny. I will definitely make this again and try the suggestion of adding bacon or perhaps crispy pancetta.
I usually love everything that Giada makes. I follow this recipe exactly as stated and only 1 person at the office liked it. The other 7 did not. I actually ended throwing it away. But this will not stop me from continuing to watch the food net work channel and Giada.
Listen up, listen uppers. This recipe is awesome. I recommend this highly.
As the previous reviewer notes, “broos-KET-ta” is the proper pronunciation, in Italian and in English. Many people mis-pronounce it as “broo-SHET-ta”. The fact that so many people make this mistake does not make it right. When you indignantly say, “…I will continue to use the CORRECT English pronunciation…”, you are just perpetuating misinformation.
If you don’t believe this, just google “pronounce bruschetta” and see what comes up.
A quick language lesson: In Italian, as in English, the letter C has two pronunciations, “hard,” as in Pecorino (peKorino) and “soft,” pronounced like an English CH, as in pancetta (panCHetta). However, when there is an H immediately following the C, the C ALWAYS has the “hard” pronunciation, as in Chianti (Kianti). Therefore, “brusKetta” is correct. Same goes for G in Italian. Spaghetti is pronounced spaGETti, not spaJetti. Hope this helps. BTW, the recipe is delicious!
Bacon!
Believe it or not this bruschetta explodes with taste and texture when you add a crispy strip of bacon or prosciutto on top. Of course, adding bacon will improve anything.
Believe it or not this bruschetta explodes with taste and texture when you add a crispy strip of bacon or prosciutto on top. Of course, adding bacon will improve anything.
This was so delicious, however I did decide to place the tomato/ricotta mixture in a small bowl in the center of a serving platter. It seemed easier to just spoon a little on each piece of crostini as we ate it (neater as well). Everyone raved about it and gobbled it all up!! Will definitely make this easy and scrumptious appetizer again.
Very easy to make and tasted great! However I will continue to use the CORRECT English pronunciation and not the Italian pronunciation when serving this dish to my American friends.
First of all, just looking at it scared my guests. I’m not sure all the flavors melded together well and presentation wise, the mixture was running off the bread. Really disappointed in this one, I’m sticking to bruschetta a la pomodorro.