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Bruschetta with Ricotta and Pepita Gremolata MARIO BATALI

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A tasty app your friends will love!

ingredients
BRUSCHETTA WITH RICOTTA AND PEPITA GREMOLATA
1 bunch flat-leaf parsley (leaves only, finely chopped)
1 lemon (zested)
1/4 cup pepitas (toasted)
1 1/2 cups ricotta
olive oil (to taste)
1 rustic loaf (cut into 1/2-inch slices)
1 clove garlic (peeled)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat a grill or grill pan to medium high heat.
For the Gremolata: In a medium bowl, add parsley, lemon zest, and pepitas. Stir to combine. Season with salt and pepper to taste and set aside.
Brush the slices of bread with olive oil and place on the grill. Cook until a nice char forms, about 2-3 minutes on each side. Remove from grill and rub each side with the garlic clove. Set aside.
In a medium bowl, add ricotta and olive oil to taste. Season with salt and pepper.
To Serve: Spread each slice of grilled bread with ricotta and top with a spoonful of the pepita gremolata.
To Toast Pepitas: In small saute pan over medium-high heat, add a drizzle of olive oil, pepitas and Kosher salt to taste. Toss continuously until toasted and fragrant and olive oil has dried out, about 5-6 minutes.
Tip: Have a sweet tooth? Stir a little honey into the ricotta to sweeten your snack!

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