Ri­cotta Br­uschetta

The Record (Troy, NY) - - NEWS -

Prep time: 10 min­utes Cook time: 15 min­utes serv­ings: 20

1 loaf Ital­ian bread, cut di­ag­o­nally into

1/2-inch thick slices

2 ta­ble­spoons Ber­tolli Or­ganic Mild Olive Oil

1 clove gar­lic

1⁄3 cup Ber­tolli Tomato & Basil Sauce

1 con­tainer (15 ounces) ri­cotta cheese

Heat oven to 425 F. ar­range bread on bak­ing sheet. evenly brush with oil. Bake 10 min­utes, or un­til golden brown. rub toast evenly with gar­lic then top with sauce and cheese. Bake 5 min­utes, or un­til cheese is golden brown. serve hot.

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