Mediterranean Brushetta


1 pound ciabatta loaf, cut into 1/2 inch thick slices
1/4 cup olive oil
Juice of 1 lemon
1 teaspoon dried oregano
Salt and freshly ground pepper


15 ounces whole milk ricotta cheese
2 large tomatoes, cored, seeded, and diced
3 tablespoons finely chopped fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Place a grill pan over medium high heat. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, 2 to 3 minutes per side. Remove the bread to a plate and squeeze the lemon juice over the bread slices. Sprinkle the bread with the dried oregano, salt, and pepper.

In a medium bowl combine the ricotta, tomatoes, mint, salt, and pepper. Stir gently to combine. Spoon the cheese topping onto the bread and serve.

Recipe courtesy of Giada’s Kitchen: New Italian Favorites by Giada de Laurentiis

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