Ingredients. serves 1
♥100g cherry tomatoes
♥60g ricotta cheese
♥10g finely chopped spinach leaves
♥1 Tablespoons finely chopped basil leaves
♥1/2 Tablespoon finely chopped chives
♥2 slices sourdough, toasted
♥1 Tablespoon olive oil
♥1 garlic clove, peeled and left whole
♥Salt and pepper to taste
1.Cut cherry tomatoes in half. Season with salt and pepper. Set aside.
2.In a small mixing bowl combine ricotta cheese, spinach, basil and chives. Stir to combine thoroughly. Set aside.
3.Rub toast vigorously with whole raw garlic clove. The rough surface of the bread helps shave the garlic clove. (approx. 2-3 strokes per slice of bread, add more or less to taste). Drizzle or brush top side of toast with olive oil.
4.Assemble bruschetta by layering each piece of toast with ricotta mixture, and sliced tomatoes. Sprinkle with salt and pepper and garnish with snipped chives and chopped basil.