Most weeks, by the time Thursday rolls around I’m ready to not cook. If we don’t go out to eat, I like to whip up something simple and perhaps a little indulgent. That’s where this bruschetta-type plate comes in. I simply pick up a fresh baguette, come home, slice it up and place a bunch of slices on a plate. Next I take out my oh-so-delicious ricotta from Salvatore and either use it as is or mix in a little lemon zest, or in this week’s case, some fresh basil, then place it on the bread. Lastly I either slice or chop up a few tomatoes to put on top of the cheese. I’ll often sprinkle a bit of sea salt over top, just for some extra pizazz. It’s simple and incredibly delicious.
market week: bruschetta
Most weeks, by the time Thursday rolls around I’m ready to not cook. If we don’t go out to eat, I like to whip up something simple and perhaps a little indulgent. That’s where this bruschetta-type plate comes in. I simply pick up a fresh baguette, come home, slice it up and place a bunch of slices on a plate. Next I take out my oh-so-delicious ricotta from Salvatore and either use it as is or mix in a little lemon zest, or in this week’s case, some fresh basil, then place it on the bread. Lastly I either slice or chop up a few tomatoes to put on top of the cheese. I’ll often sprinkle a bit of sea salt over top, just for some extra pizazz. It’s simple and incredibly delicious.
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