Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Ricotta bruschetta


  • 8 slices of sourdough bread, cut 1 cm thick, about 300 g in total
  • 1 cup (250 g) ricotta
  • ½ cup (60 g) pitted green olives, chopped
  • ¼ cup (15 g) chopped fresh mint
  • 150 g antipasto capsicums, well drained and roughly chopped
  • fresh mint leaves, to serve
  • Leaf and grape salad
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • salt and pepper
  • 175 g mixed salad leaves, such as baby spinach, oak leaf and rocket
  • ½ telegraph cucumber, sliced
  • 200 g seedless red or green grapes


  1. First make the salad dressing.
  2. Put the oil, lemon juice, and salt and pepper to taste in a salad bowl and whisk to mix.
  3. Set the bowl aside.
  4. Heat a large cast–iron chargrill pan over a moderately high heat.
  5. Put in as many slices of bread as will fit in a single layer and toast them for about 2 minutes, or until the bases are crisp and lightly marked with ridges.
  6. Turn the slices over and toast on the other side.
  7. Remove the slices.
  8. Toast the remaining slices in the same way.
  9. Put the ricotta in a mixing bowl and add the olives and chopped mint.
  10. Season with salt and pepper to taste.
  11. Combine well.
  12. Place a few capsicum pieces on each slice of toast.
  13. Pile the ricotta mixture on top and garnish with mint leaves.
  14. Quickly whisk the dressing in the salad bowl, then add the salad leaves, sliced cucumber and grapes.
  15. Toss together, and serve with the bruschetta.

Serves 4
Preparation: 15 minutes
Cooking: about 10 minutes


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