Ricotta Goat Cheese Bruscetta

Betta’ Bruschetta w. Ricotta-Goat Cheese

Antipasto sounds like don’t pasta.
I do believe we fucking will.

Bruschetta is usually the most boring appetizer (besides fucking hummus). Bread. Tomato. Olive Oil. We’ve seen tomato-mayo sandwiches come out of the American South with more character. Which is why we built our own version of bruschetta. Now, we wouldn’t have it any other way. And neither should you.

Nothing adds the flavor of a goat to a dish like goat cheese. It’s one of the richest flavors you can find. Combine that shit with ricotta cheese and this antipasto may just explode in your mouth.

Ricotta Goat Cheese Bruscetta
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KitchenAnarchist
Bruschetta w. Ricotta-Goat Cheese
Bruschetta w. Ricotta-Goat Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 - 10 25minutes
Servings Prep Time
8 - 10 25minutes
Shit You'll Need
Servings:
Units:
Shit You'll Need
Servings:
Units:
What To Do With It
  1. Brush 2 - 3 tablespoons of olive oil onto the baguette slices, sprinkle them with Italian seasoning and 1/4 teaspoon of salt, and lightly toast.
  2. Combine the cherry tomatoes 3 tablespoons of olive oil, basil, chives, garlic, balsamic vinegar, black pepper, and whatever amount of salt you want in a bowl.
  3. Grab another bowl and toss in the goat cheese, ricotta cheese, lemon zest, and 1 tablespoon of olive oil.
  4. Spread 1 - 2 tablespoons of the goat-ricotta cheese mixture onto each baguette slice. Top with the tomato mixture then throw them at people.

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