Mediterranean bruschetta

  • Preparation Time15 mins
  • Cooking Time6 mins
  • Serves8
  • DifficultyEasy
1 (500g) loaf ciabatta, cut into 2.5cm wide slices
60ml olive oil
450g whole milk ricotta
2 large seeded and diced tomatoes
2 tbsp finely chopped kalamata olives
3 tbsp freshly chopped basil leaves plus whole leaves, for garnish
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 lemon
1 tsp dried oregano

1) Preheat griddle to medium-high heat.

2) Drizzle the bread with the olive oil and place onto preheated griddle. Griddle until golden brown, about 2 to 3 minutes per side.

3) In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.

4) Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.

5) Place ricotta mixture on top of the griddled bread, garnish with basil leaves and serve.

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