Bruschetta with Tapenade and Ricotta

Sur La Table cooking class we attended

Bruschetta with Tapenade and Ricotta
Bruschetta with Tapenade and Ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Tapenade

  • 1

    C dried figs, stemmed and chopped

  • 1/3

    C water

  • 1/3

    C kalamata olives pitted

  • 1

    T capers, rinced well and drained

  • 5

    T EVOO

  • 1

    T balsamic vinegar

  • S & P

  • 1 1/2

    t minced thyme

  • For Bruschetta

  • 8 1/2

    thick slices cibatta bread

  • S & P

  • 1/2

    C fresh ricotta

  • 1/4

    C fresh basil leaves cut into ribbons

Directions

Tapenade In a heavey sauce pan set over medium high heat, add the gigs and water, cook until the liquid evaporates and figs are soft, about 7 minutes. Transfer to a small bowl and cool slightly. In the bowl of a food processor fitted with a metal blade, add the figs, olives and capers. Pulse the processor a few times until the mixture is choped. Drizzle in 2 T of EVOO and balsamic vinegar to form a paste. Transfer the mixure to a medium bowl, add the thyme and taste and adjust the seasonings. Brushetta Preheat oven to 375 Arrange bread on a sheet pan, using a silicone pastry brush, brush tops with 2 T EVOO and season lightly with S&P. Bake until toasted about 5-8 minutes. Serve 1 T ricotta on each toast and top with a generoud T of the tapenade. Garnish with basil and a drizzle of the remaining EVOO.

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