Most Italians would have all these ingredients readily at hand in their pantry; in fact, it’s what my mother fixed for me and my siblings as an after-school snack. I’ve updated it a bit with fresh mint to make a snappy appetizer bite.
Recipe information
Yield
makes about 16; 4 to 6 servings
Ingredients
Bread
Topping
Preparation
Step 1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. 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 slices with the dried oregano, salt, and pepper.
Step 2
In a medium bowl combine the ricotta, tomatoes, mint, salt, and pepper. Stir gently to combine.
To Serve
Step 3
Either spoon the cheese topping onto the bread and sprinkle with more chopped mint, or place the cheese topping in a bowl garnished with the mint and serve with the grilled bread alongside.
