Ricotta Bruschetta with Carrot and Olive Salad
By Matthew FairmanPublished on June 11, 2020
Yield
Serves 4
Ingredients
¾ cup shredded carrot½ cup pitted green olives, chopped coarse½ cup very coarsely chopped fresh parsley¼ cup extra-virgin olive oil2 teaspoons lemon juice1 small garlic clove, minced½ teaspoon table salt¼ teaspoon red pepper flakes4 ounces (½ cup) ricotta cheese4 slices rustic bread, toasted
Before You Begin
For the best results, use our Homemade Creamy Ricotta. Any type of pitted olives will work here. Shred the carrot on the large holes of a box grater. One large carrot should yield about Âľ cup shredded.
Instructions
- Combine carrot, olives, parsley, oil, lemon juice, garlic, salt, and pepper flakes in bowl. Let sit for 10 minutes to allow flavors to meld.
- Divide ricotta evenly among bread slices. Divide carrot salad evenly over ricotta. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our Homemade Creamy Ricotta makes a great base for this flavorful snack/appetizer. To amplify the ricotta's tang, we dressed shredded carrots with a lemony dressing, and added briny olives for a sharp punch of flavor.
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