Bruschetta with ricotta and artichokes


½ French stick
Jar / deli container of artichokes
1 cup of ricotta
1 lemon
Salt, pepper, olive oil

  • Cut the bread on the diagonal into thin slices
  • Brush one side with olive oil and sprinkle with salt
  • Bake in the oven at 400 for 5 minutes watching it to make sure it doesn’t burn (this depends on the thinness of the bread)
  • Mix the ricotta with the zest and the juice from the ½ the lemon season with a pinch of salt and pepper.
  • Spread the ricotta mixture on the bread and top with the artichokes – cut them lengthwise into halves or quarters if they are too chunky
  • Grind black pepper over the top and serve

Add a green salad with a squeeze of lemon and olive oil, and maybe some cheese and a handful of black olives and you’ve got yourself a dinner.

This recipe initially appeared alongside the recipe for a Sea Breeze – the perfect pairing on a hot summer’s evening.

Leave a Reply