Cherry Tomato & Strawberry Bruschetta


ACTIVE: 10 min TOTAL: 25 min

These topped toasts get a sweet-salty punch from the addition of strawberri­es and ricotta salata—a firm, saltier version of ricotta cheese. Look for it with other specialty cheeses at the supermarke­t, or substitute Parmigiano­reggiano or pecorino.

2 cups chopped strawberri­es

11/2 cups halved cherry tomatoes

1 small clove garlic, grated

1/4 teaspoon kosher salt

1/4 cup thinly sliced fresh basil

3 tablespoon­s extra-virgin olive oil, divided

1/2 teaspoon freshly cracked pepper

4 1/2-inch-thick slices whole-wheat sourdough bread, toasted

3/4 ounce ricotta salata cheese, crumbled

1. Combine strawberri­es, tomatoes, garlic and salt in a medium bowl. Set aside to macerate for 15 to 20 minutes.

2. Mix basil, 2 tablespoon­s oil and pepper into the strawberry mixture.

3. Brush toasts with the remaining 1 tablespoon oil. Cut them in half. Divide the strawberry mixture among the toasts and sprinkle with ricotta salata.

SERVES 8: 1/2 toast each

Cal 163 Fat 7g (sat 2g) Chol 3mg Carbs 21g

Total sugars 3g (added 0g) Protein 5g

Fiber 2g Sodium 317mg Potassium 155mg.

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