Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 31, 2023
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Roasted Country Bread with Ricotta
Bruschetta con Ricotta
Region: Italy
Category: Breads (Sandwiches, Panini etc)
Season: Any
Difficulty: Easy

I often make this for a weekend breakfast when I want something a little different.  Ideal with a cup of coffee or a glass of orange juice.  It can also be served as an appetizer, in which case cut the bread as in the picture.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

4 large slices Italian (Tuscan) or French country bread, cut from the center, each slice about 6 x 8 inches and 3/4 inch thick

1 pound fresh ricotta cheese

Extra-virgin olive oil for drizzling

Salt and freshly ground black pepper to taste

1. Preheat the oven to 400ºF.

2. Coat the slices of bread with the ricotta cheese.  Drizzle some olive oil over them.  Salt and pepper to taste.  Place in the oven until the oil starts bubbling, about 10 minutes.  Serve immediately.

Variation: 

Note: 

Posted: 12/13/2006



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Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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© 1999-2023 Clifford A. Wright