Bruschetta with ricotta cheese and parsley spread

How amazing and delicious do these look? Don’t you think if things look super enticing and interesting that you want to eat them even more? You know the saying - we eat with our eyes! These topping combos for the toasts I’ve put together here are banging with flavor. A simple and easy yet great idea for lazy lunches al fresco or to serve with drinks in the late afternoon.

Bruschetta

3 Tbsp	Extra virgin olive oil
6 slices	Ciabatta bread (Main)
1	Garlic clove, cut in half

Ricotta cheese and parsley spread

1 ¼ cups	Ricotta cheese (Main)
100 g	Cream cheese
¼ cup	Grated parmesan cheese
3 Tbsp	Milk
¼ tsp	Black pepper
¼ tsp	Salt
½ Tbsp	grated lemon zest
2 Tbsp	Finely chopped parsley

Topping combos

½ cup	Sliced salami, and assorted cherry tomatoes, sliced
6 slices	Cold smoked salmon, and dill fronds
½ cup	Coppa di parma, sliced, and sliced baby cucumber

Directions

1. Drizzle ½ tablespoon of the olive oil over each slice of ciabatta. Barbecue bread on both sides until crispy and starting to char on one side. Remove and rub charred sides with the cut surface of the garlic.
2. To make the spread, combine all ingredients except lemon zest and parsley in a food processor, then process until smooth. Transfer to a serving bowl and stir in lemon zest and parsley. Cover and refrigerate for up to 3 days before serving.
3. Now you are ready to spread a tablespoon of spread on the bruschetta and load on the topping combos.