Bruschetta with Warm Ricotta Salad

Name: Bruschetta with Warm Ricotta Salad
Cuisine: Italian
Ingredients: a few fat black olives, pitted; a few fresh broad beans (optional); juice of 1 lemon; 4 slices of bruschetta; freshly ground black pepper; finely chopped mint, basil and flat-leaf parsley, about 4 tablespoons in total; 3 spring onions, finely chopped; 1 garlic clove, finely chopped; 3 tablespoons olive oil; 400 g/14 oz ricotta cheese; finely chopped mint, basil and flat-leaf parsley, about 4 tablespoons in total; finely chopped mint, basil and flat-leaf parsley, about 4 tablespoons in total

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Try to buy ricotta loose rather than in tubs, from a deli that has a good turnover, as it has a much better flavour when very fresh. Warming it is a good way of improving the flavour of bland commercial brands. If you can find authentic ewe’s milk ricotta, then buy it straight away – ricotta should be the by-product of Pecorino cheese.

Ingredients

1 garlic clove, finely chopped
3 spring onions, finely chopped
finely chopped mint, basil and flat-leaf parsley

Europe
Italy
Snack
Lunch
Main course
Vegetarian

Method

Mix together the garlic, spring onions, herbs, ricotta, oil, lemon juice and black pepper and warm gently in a pan or low oven. Pile on to the bruschetta and scatter over some olives and, if in the season, some raw, shelled and peeled broad beans.