Bruschetta With Cheese
Ingredients
- 1 long baguette, toasted
Ricotta Cream:
- 16 oz ricotta Cheese (fresh!)
- 1 tbsp honey
- pinch salt
- 2 tsp lemon juice
Pears:
- 2 pears, sliced
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp bourbon, tequila, or scotch
- pinch salt
- pinch cinnamon
Toppings for Pear Bruschetta:
- sunflower seeds
- honey, for drizzling
- Arugula
Beets:
- 2 beets, peeled and cubed
- ½ tsp salt
- 1 tbsp olive oil
Toppings for Beet Bruschetta:
- granola
- prepared pesto
- balsamic glaze
Instructions
- In a blender, combine ricotta cheese, honey and salt. Blend to combine until smooth. If the mixture is still thick, add the lemon juice, one tsp at a time, blending in between. Remove and add to a piping bag (no tip is needed).
- Preheat oven to 400°F. Place a pile of pear slices on a parchment lined baking sheet. Drizzle with olive oil, honey, bourbon, salt, and cinnamon. Toss to combine and lay in a flat layer. Bake for 15-20 minutes.
- When ready to serve, pipe ricotta cream on bruschetta. Top with a couple slices of pears. Add nuts in areas that are not covered with pear. Drizzle with honey and top with a leaf or two or Arugula.
- To prepare the beet version, toss beets with salt and olive oil on a parchment lined baking sheet. Bake for 30-40 minutes, until beets are soft (if you are using pre-cooked beets, you can roast for 10-15 minutes). Time will vary depending on the size of your diced beets.
- Pipe ricotta cream on bruschetta. Top with beets. Add granola to areas that do not have beets. Dot pesto in other areas. Drizzle with balsamic glaze.
