Sun-Dried Tomato and Ricotta Bruschetta

There's no better way to use up leftover ricotta than to slather it on some toasted bread. This bruschetta is a great way to use up leftover sun-dried tomatoes, too. The ricotta is creamy and tangy, the sun-dried tomatoes are sweet and chewy, and the basil adds a fresh, herbaceous flavor. Serve this bruschetta as an appetizer or as a light lunch.

I first came up with this recipe when I was trying to find a way to use up some leftover ricotta. I had some sun-dried tomatoes in the fridge, too, so I thought I'd try combining them. The result was so delicious that I've been making it ever since.

Prep time: 15 | Cook time: 12 | Serves: 4

Ingredients

• 1 baguette, sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush baguette slices with olive oil and place on a baking sheet.
3. In a small bowl, combine sun-dried tomatoes, ricotta cheese, basil, garlic, salt and pepper.
4. Spread ricotta mixture over baguette slices.
5. Bake for 10-12 minutes, or until golden brown.
6. Enjoy!

Why It Works

• The combination of ricotta and sun-dried tomatoes is a classic for a reason. The ricotta is creamy and tangy, while the sun-dried tomatoes are sweet and chewy.
• The basil adds a fresh, herbaceous flavor that brightens up the dish.
• Toasting the bread gives it a nice, crispy texture that contrasts well with the creamy ricotta.
• This bruschetta is a great way to use up leftover ingredients. It's also a quick and easy recipe to make.