This delicious, quick and simple bruschetta is to rival all bruschetta. A perfect blend of flavours to make your mouth water!
- 1 whole ciabatta, cut in half length ways
- 125g/1 cup ricotta
- 125g/1 cup mascarpone
- 250g/1 cup cherry tomatoes
- 2 garlic cloves crushed
- Handful of fresh basil leaves
- Extra virgin olive oil
- Salt & pepper
Add extra virgin olive oil, garlic and cherry tomatoes to a large sauce pan on medium heat, season with salt and pepper and cook for around 5 minutes until the tomatoes are soft.
Drizzle extra virgin olive on the ciabatta and griddle for a few minutes until toasted.
Whisk together until smooth the ricotta and mascarpone. Season with salt and pepper.
Now to assemble the bruschetta, spread the ricotta mixture over the each slice of the ciabatta, add the cherry tomatoes on top with the juices and garnish with basil.