Roasted Tomato And Lemon Ricotta Bruschetta

Creamy ricotta and a unique blend of spices make this tomato bruschetta one to remember.

The ingredient of Roasted Tomato And Lemon Ricotta Bruschetta

• 400g tomato medley
• 1 4 cup further virgin olive oil improvement extra to give support to
• 2 3 cup sleek slick ricotta
• 2 tsp finely grated lemon rind
• 8 slices sourdough bread
• 1 garlic clove halved
• 1 tbsp pistachio and spice combination amalgamation dukkah

The Instruction of roasted tomato and lemon ricotta bruschetta

• preheat oven to 200c 180c fan forced line a baking tray with baking paper
• place tomatoes going on for prepared tray drizzle subsequently 1 tablespoon oil season similar to salt and pepper roast for 10 to 15 minutes or until blistered and just tender set aside to cool for 10 minutes
• meanwhile swell ricotta and lemon rind in a bowl season capably skillfully in the same way as salt and pepper cover refrigerate until required
• heat a chargrill pan more than medium high heat brush both sides of bread slices in the manner of remaining oil cook for 1 to 2 minutes each side or until golden and charred daub smooth cut side of garlic more than toast
• move on ricotta incorporation combination more than toast top gone tomatoes and sprinkle taking into account bearing in mind dukkah assistance drizzled subsequently additional supplementary oil

Nutritions of Roasted Tomato And Lemon Ricotta Bruschetta

calories: 279 869 calories
calories: 12 3 grams fat
calories: 3 grams saturated fat
calories: 31 5 grams carbohydrates
calories: n a
calories: n a
calories: 9 grams protein
calories: 3 milligrams cholesterol
calories: 550 milligrams sodium
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