When I decided to post a weekly recipe from Ina Garten’s upcoming new book, How Easy Is That?, I didn’t think it would be so difficult to choose recipes. They all look so great…and that seems to be the problem. I always have this problem choosing what to make first when it comes to new cookbooks. These Herbed Ricotta Bruschettas just popped out of the book at me last weekend when I was making my weekly menu and it’s most likely happened this way because I wasn’t looking for any particular kind of recipe. And sometimes, these kinds of recipes just work out the best!
The recipe itself couldn’t be any easier to put together. Stir ricotta cheese with some herbs, grill or toast some bread and well, you’ve got your bruschettas. It’s really that simple to turn just a few basic ingredients into such an elegant appetizer or a quick summer lunch. This is essentially the premise of How Easy Is That? We all know how fabulous Ina Garten recipes are, and my nearly 100 posts of her recipes show that, but this book focuses on using really basic ingredients that you most likely already have in your pantry or fridge to create the wonderful recipes that you can only expect from Ina. Before receiving this book, I had already made Greek Panzanella, Sausage-Stuffed Mushrooms, and Scalloped Tomatoes with Croutons, three of the best recipes I’ve ever made. Coming up in the next week, you’ll see Roasted Shrimp Salad and Ultimate Grilled Cheese – two very innocent-sounding recipes but I can assure you, they are not innocent or regular. Other recipes in the book I’m dying to try as the weather starts to cool down include ones like Jeffrey’s Roast Chicken, Tuscan White Beans, and Steakhouse Steaks with Roquefort Chive Sauce. Can you see why it’s so difficult for me to choose?
This bruschetta makes a great appetizer or light lunch/dinner served with a salad or grilled vegetables on the side.
- 16 oz ricotta cheese (fresh, whole milk or part-skim only)
- 3 tbsp minced scallions, white and green parts (2 scallions)
- 2 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 loaf French, ciabatta, or sourdough bread, sliced into ½-inch pieces
- Good olive oil
- 1 whole garlic clove, cut in half
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 ½ to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread the herbed ricotta. Serve 2 warm slices per person with a green salad on the side.
source: How Easy Is That? by Ina Garten