Mediterranean Bruschetta

Name: Mediterranean Bruschetta
Yield: makes about 16; 4 to 6 servings
Ingredients: 1 pound ciabatta loaf, cut into 1/2-inch-thick slices (about 16); 1/4 cup olive oil; Juice of 1 lemon (about 3 tablespoons); 1 teaspoon dried oregano; Salt and freshly ground black pepper; 1 (15-ounce) container whole-milk ricotta cheese; 2 large tomatoes, cored, seeded, and diced (about 2 cups); 3 tablespoons finely chopped fresh mint leaves, plus more for garnish; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

December 9, 2011

Most Italians would have all these ingredients readily at hand in their pantry; in fact, it’s what my mother fixed for me and my siblings as an after-school snack. I’ve updated it a bit with fresh mint to make a snappy appetizer bite.

Recipe notes

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