i have to admit, this bruschetta came from pretty humble beginnings. by which i mean, at the time i made it, i was so hungry i was just grabbing whatever i thought would turn into sustenance the fastest. luckily, it ended up being very tasty sustenance. and i somehow – somehow – managed to take a photo of it immediately before devouring the entire thing, practically in one giant bite.
think of this as a cross between bruschetta and an open-face sandwich. i think if you wanted it to skew more towards bruschetta, perhaps to serve as an appetizer, you could easily use a french or italian loaf sliced such that the whole thing was smaller and more manageable to eat one-handed while standing in a group of people who presumably don’t want to watch you drop tomatoes and cheese all over the floor. or even just cut larger slices of bread in half and maybe serve on little plates. oooorr you could treat it like an open-faced sandwich for one and eat the whole thing standing in your kitchen. you know, it’s a flexible recipe… ahem.
the ingredients themselves are also flexible. clearly, your tomatoes mustn’t be yellow. mine happened to be, but yours could be any color, as long as they are ripe and delicious. (please don’t make this recipe in january with red circular things from a large chain grocery store. ::shudder::) and while the ricotta salata is sort of the point here, it being one of about four ingredients and all, i realize it’s not the easiest to find so you could sub coarsely grated parmigiano-reggiano (aka nice parmesan) in for an end result that, while not the same, would also be good. i was fortunately making this bruschetta a few weeks ago when i still had some ricotta salata left over from making cherry and quinoa brussels sprout salad. and i try to always have some good, crusty bread around, as i find it solves weekend lunch emergencies nearly 100% of the time.
so whether you’re facing a starvingnow lunch crisis, trying to figure out a creative way to showcase the tomatoes from your garden, or looking for a light appetizer to feed a crowd, this bruschetta has you covered.
- 1/2 of a loaf of crusty bread, such as french baguette or a “rustic” loaf, sliced on the diagonal and cut in half again if the slices are large (from a rustic loaf)
- 2 medium tomatoes, thinly sliced
- 3 oz. ricotta salata, coarsely shredded
- 2 – 3 garlic cloves, peeled and crushed or finely minced
- 3 – 4 tablespoons olive oil
- preheat the (toaster) oven to 400° F. using a pastry brush or the back of a spoon, spread the olive oil across the bread slices. distribute the garlic evenly among the slices and, unless your bread is very soft, gently massage the garlic into the bread just a bit (use your fingers or the back of the spoon). place the bread directly on the (toaster) oven rack and bake for 5 minutes or until the bread is just beginning to turn golden. arrange in a single layer on your serving platter.
- top each piece of bread with tomato slices and ricotta salata. enjoy immediately.
the proportions in this recipe are not super strict so adjust as you please!