Preheat oven to 400 degrees. Line a baking sheet with foil; set aside. Brush baguette slices with oil and place on prepared baking sheet. Bake for 8 minutes or until crisp and light golden. Cool on baking sheet on a wire rack for 5 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The balsamic glaze on top of this fresh tomato bruschetta spread with ricotta cheese is totally optional, but totally recommended.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (1/2-inch-thick) slices Hy-Vee Bakery French baguette bread | ||
| 1 tbsp. Gustare Vita garlic-flavored olive oil | ||
| ¼ c. Roma tomatoes, seeded and chopped | ||
| 2 tbsp. Hy-Vee Short Cuts chopped red onions | ||
| 1 tbsp. fresh basil, chopped | ||
| 1 clove(s) garlic, minced | ||
| ⅛ tsp. kosher salt | ||
| ⅛ tsp. Hy-Vee ground black pepper | ||
| 2 tbsp. Hy-Vee whole milk ricotta cheese | ||
| Gustare Vita balsamic glaze, for garnish |
Things To Grab
- Baking sheet
- Aluminum foil
- Wire cooling rack
- Medium bowl
Directions
Combine tomatoes, onions, basil, garlic, salt, and pepper in a medium bowl. Spread ricotta cheese on toasts and top with tomato mixture. Serve immediately. Garnish with balsamic glaze, if desired.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 420mg
- Total Carbohydrates: 31g
- Protein: 7g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%