Bruschetta with Whipped Ricotta and Tomato
1 loaf of crusty Italian Bread
1 ½ cups of cherry tomatoes
Cook tomatoes in olive oil until they burst in the pan. About 5 minutes. Toast the bread. Top with whipped ricotta, tomatoes, basil and a drizzle of olive oil.
16 0z Ricotta cheese-original. Polly-O is the best! Not skim!
Salt & Pepper to taste
Olive oil for drizzling
4 roasted garlic cloves
3 TBSP fresh basil-plus more for garnish
Combine the Ricotta, basil, garlic, salt and pepper in a food processor for 1 ½ to 2 min. Transfer to a bowl and drizzle with olive oil.