10 Servings 5 min Cook
2 Cup cherry tomatoes Cherry Tomatoes
1 Dash Salt
1 Dash Pepper
2 Cup Ricotta Cheese
1 Cup Spinach
1 Tbsp, chopped Basil
1 Tbsp chopped Chives
10 Slice, large Sourdough Bread
2 Cloves, minced Garlic
2 Tbsp Olive Oil
Cut cherry tomatoes in half.
Season with salt and pepper.
In a small mixing bowl combine ricotta cheese, spinach, basil, and chives.
Stir to combine thoroughly.
Toast bread in a toaster or under the broiler in the oven until golden brown.
Rub toast vigorously with whole raw garlic clove.
The rough surface of the bread helps shave the garlic clove.
Drizzle or brush top side of toast with olive oil.
Assemble bruschetta by layering each piece of toast with ricotta mixture, and sliced tomatoes.
Sprinkle with salt and pepper and garnish with snipped chives and chopped basil.