Recipe: Ricotta Bruschetta

Ricotta Bruschetta

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20

• 1 loaf Italian bread, cut diagonally into 1/2-inch thick slices
• 2 tablespoons Bertolli Organic Mild Olive Oil
• 1 clove garlic
• 1⁄3 cup Bertolli Tomato & Basil Sauce
• 1 container (15 ounces) ricotta cheese

1. Heat oven to 425° F.
2. Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
3. Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.

SOURCE:
Bertolli