How Easy Is That?!

As mentioned last week, as soon as I got my copy of the Barefoot Contessa's "How Easy Is That" I went through and marked all the recipes I wanted to make. To be honest, I usually tend to do this with loads of magazines and cookbooks and never get around to them, but this time around I had a drive. A drive to cook! So, I went to town (well, not really as it was rather easy) and made one of the chosen recipes: Herbed Ricotta Bruschetta. This was not only fabulous, but super easy too. I altered things a bit since I do not have a charcoal grill; I toasted the bread instead, gasp, I know. However, it turned out to be just as fabulous and delicious in my opinion! This would be a wonderful last minute dinner for your neighbors or an easily party canape if you did on a smaller scale. It has become a new staple for me!

Herbed Ricotta Bruschetta

2 cups ricotta
3 tbsp minced scallions, white and green parts (2 scallions)
2 tbsp minced fresh dill
1 tbsp minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread the herbed ricotta. Serve 2 warm slices per person with a green salad on the side.