Marjoram-Macerated Sun-Dried Tomato and Ricotta Bruschetta
This bruschetta is a simple but delicious way to enjoy the flavors of summer. The sun-dried tomatoes add a sweet and tangy flavor, while the marjoram and ricotta cheese provide a creamy and herbaceous balance. The toasted baguette slices provide a sturdy base for all of these flavors to come together.
The story of this bruschetta begins in the sun-drenched fields of Italy, where tomatoes are grown in abundance. These tomatoes are then dried in the sun, which concentrates their flavor and sweetness. The sun-dried tomatoes are then combined with fresh marjoram, a herb that is native to the Mediterranean region. Marjoram has a slightly sweet and peppery flavor that pairs well with the tomatoes. The ricotta cheese adds a creamy and tangy element to the bruschetta. Ricotta cheese is a fresh cheese that is made from the whey of cow's milk. It has a mild flavor and a slightly grainy texture. The red onion adds a bit of crunch and sharpness to the bruschetta. Red onions are a type of onion that has a deep red color and a slightly sweet flavor. Salt and pepper are added to taste. Fresh basil leaves are used as a garnish. Basil is a herb that has a sweet and slightly peppery flavor. It pairs well with the other ingredients in this bruschetta.
Marjoram-Macerated Sun-Dried Tomato and Ricotta Bruschetta Marjoram-Macerated Sun-Dried Tomato and Ricotta Bruschetta Marjoram-Macerated Sun-Dried Tomato and Ricotta Bruschetta Marjoram-Macerated Sun-Dried Tomato and Ricotta Bruschetta
Prep time: 15 | Cook time: 12 | Serves: 4
Ingredients
  • 1 baguette, sliced into 1-inch thick pieces
  • 1 cup olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh marjoram, chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped red onion
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish
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. Bake for 10-12 minutes, or until golden brown.
  4. While the baguette slices are baking, combine the sun-dried tomatoes, marjoram, ricotta cheese, red onion, salt, and pepper in a bowl.
  5. Spread the sun-dried tomato mixture on the toasted baguette slices.
  6. Garnish with fresh basil leaves and serve immediately.
Why It Works
  • The combination of sun-dried tomatoes, marjoram, ricotta cheese, red onion, salt, and pepper creates a complex and flavorful topping for the bruschetta.
  • The toasted baguette slices provide a sturdy base for the topping.
  • The fresh basil leaves add a bright and herbaceous flavor to the bruschetta.