This recipe for Ricotta Bocconcini Bruschetta is done two ways – one with colorful heirloom tomatoes, and the other with earthy mushrooms. Both have a deliciously creamy ricotta bocconcini mixture underneath for a flavor you just can’t beat! Serve these up and they’ll be gone in no time!
Ingredients:
7 ounces Ricotta
7 ounces Bocconcini
15 cloves roasted garlic
1 cup olive oil
1 baguette
For the heirloom tomato bruschetta
2 red heirloom tomatoes
2 yellow heirloom tomatoes
2 orange heirloom tomatoes
For the mushroom bruschetta
1/4 cup butter
1 garlic clove, crushed
3 1/2 ounces Enoki mushrooms
3 1/2 ounces oyster mushrooms
Directions:
For the spread, in a blender or food processor, add ricotta, bocconcini, olive oil and garlic.
In a saucepan, melt butter, add garlic, then add mushrooms, sautéing until just wilted.
Cut baguette into 3 6-inch pieces, and top with ricotta spread.
Interlock the tomato by colors onto the ricotta spread on one piece of baguette.
On another piece of baguette, top with oyster and enoki mushrooms.
Top the remainder of the baguette pieces, broil for 5 minutes and serve.