Bacon and Cabbage Frittata paint

Sometimes the simple things in life give us the most pleasure. End of summer, sun-kissed tomatoes definitely top my list of foodie delights.

Bruschetta is an Italian appetizer – grilled bread rubbed with garlic, drizzled with olive oil and sprinkled with salt. It can be topped in many ways, with vegetables, beans, fish, cured meat or various cheeses. It can even be sweet  Breakfast Bruschetta of Honeyed Cottage Cheese, Exotic Fruits and Figs 

I topped this bruschetta with creamy herbed ricotta and multi-coloured sweet vibrant heirloom tomatoes, sprinkled with little perfumed purple basil leaves.

This recipe makes for an easy appetizer, light lunch or simple supper dish

Serves 2-4  

Ingredients

  • 2-4 large slices of your favourite sourdough, wholemeal or GF bread
  • ½ -1 clove garlic, cut in half
  • 2-4 firm ripe heirloom tomatoes, cut into 4 or 5 slices (vary colour and shape)
  • 50-100 grams heirloom cherry tomatoes, halved (vary colour and shape)
  • 125 – 250 grams fresh ricotta
  • ¼ teaspoon honey *opt
  • 1-2 tablespoons chives, finely chopped
  • 1-2 tablespoons basil leaves (green and purple), finely chopped
  • Sea salt and crushed peppercorns to taste
  • Purple basil leaves to garnish
  • Good quality extra virgin olive oil to drizzle
  • Gluten Free – use GF bread

  • Dairy Free – check what type of milk your ricotta is made from. If dairy choose alternative cheese; Goats or sheep or omit completely.

  • Vegetarian

  • Vegan – omit ricotta completely or use a vegan alternative.

  • Diabetic Friendly

  • Low GI

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Method

  1. Mix together ricotta cheese, honey if using, herbs and a drizzle of olive oil, set aside.
  2. Cut the vine tomatoes into 4-5 slices and cherry tomatoes in half, set aside.
  3. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut side of garlic clove, then discard clove.
  4. To serve: Spread 1-2 dessertspoons of ricotta mixture over each bread slice, top with a mixture of sliced heirloom tomatoes and cherry tomatoes. Sprinkle with sea salt and crushed peppercorns. Garnish with purple basil leaves and a light drizzle of olive oil. Serve immediately.

Maggie's Tips

  • Try to source fresh ricotta. I generally get mine from “Toonsbridge, Co Cork” sold in farmers’ markets.
  • If you do not own a chargrill pan a standard pan will suffice or just use your toaster.
  • If it is not heirloom tomato season, use a mixture of vine, plum and baby cherry tomatoes.
  • Can’t source purple basil? – use green basil or oregano leaves.
  • Use the best quality extra virgin olive oil you can source.
  • Always use good quality bread; sourdough loaf, baguette or ciabatta. I often use rye sour-dough, which I source from my local farmers market.
  • Serve with a crisp garden salad and a little glass of sauvignon blanc