Ricotta and Tomato Bruschetta

Last night I got home from work with one of the baguettes that was left over from the day and was going to get thrown away. So instead I made a quick after work snack to enjoy before bed.

Ricotta and Tomato Bruschetta

A few slices of a baguette
Ricotta cheese
Heirloom tomato - diced
Garlic powder
Salt
Parmesan Cheese
Olive Oil
Mint - chiffonade


After slicing a few pieces of baguette toast them in a 400 degree oven for about 10 minutes or on a heated grill for a few minutes a side. Spread a generous amount of ricotta on each slice. In a small bowl mix diced tomato with a sprinkle of garlic powder and salt. Top the ricotta was the tomato mixture. Sprinkle with parmesan cheese, drizzle with olive oil and add a final touch of mint to taste.

The other day my dad sent me a picture of a lobster frittata that he made in Maine this week. Anyone outside my family won't fully understand the significance behind this dish, but long story short, my dad has been threatening to make it for probably two or three years now. So when I got this picture not only was I surprised that he finally made it, but it also made me crave lobster. I usually don't eat lobster unless I'm in Maine but I may have to come up with some lobster dish to make this week to tide over my craving till labor day weekend. So till next time,
Keep Cooking Brooklyn!