Herbed ricotta bruschettas

Try these delicious herbed ricotta bruschettas bursting with vibrant flavors. Perfect for a light and refreshing snack or appetizer.

Ingredients:

• 2 cups ricotta, store-bought or homemade (recipe follows)
• 3 tablespoons minced scallions, white and green parts (2 scallions)
• 2 tablespoons minced fresh dill
• 1 tablespoon minced fresh chives
• Kosher salt and freshly ground black pepper
• 1 round sourdough bread
• Good olive oil
• 1 whole garlic clove, cut in half
• Green Salad Vinaigrette (recipe follows)
• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar
• 8 to 10 cups salad greens or mesclun mix
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Prepare the grill by lighting the charcoal until hot or setting a gas grill to medium-high heat.
2. Mix together the ricotta cheese, scallions, dill, chives, 1 teaspoon of salt, and 1/2 teaspoon of pepper and set it aside. Cut the loaf of bread in half and then slice each half into 6 thick slices, giving you a total of 12 slices.
3. Once the grill is hot, brush olive oil onto the bread slices and grill each side for 1 1/2 to 2 minutes until they are lightly browned. Take the bread off the grill and rub the cut side of garlic clove on each slice. Sprinkle with salt and pepper, then spread the herbed ricotta mixture on top. Serve 2 warm slices per person alongside the green salad.
4. Position a large sieve over a deep bowl. Wet 2 layers of cheesecloth with water and use them to line the sieve.
5. In a stainless-steel or enameled pot like Le Creuset, combine the milk and cream. Stir in the salt and bring the mixture to a full boil over medium heat. Stir occasionally. Turn off the heat and add the vinegar. Let it sit for 1 minute until it curdles, separating into thick curds and milky whey.
6. Pour the mixture into the cheesecloth-lined sieve and let it drain into the bowl at room temperature for 20 to 25 minutes. Occasionally discard the liquid in the bowl. The longer it drains, the thicker the ricotta will be. (I prefer a thicker consistency, but some like it more moist.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use it immediately or cover with plastic wrap and refrigerate. The ricotta can be stored in the refrigerator for 4 to 5 days.
7. Place the mixed salad greens in a large bowl.
8. Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Drizzle enough dressing over the salad to coat it lightly. Toss to combine and then serve.

Summary:

• Calories: 4890 kcal
• Fat: 359 g
• Protein: 102 g
• Carbs: 334 g
• Potassium: 3228 mg
• Magnesium: 354 mg