Ricotta and Sausage Bruschetta rocks. Of all the thousands of ways to season a bruschetta, this is one of our favourites.
Just a couple of things about the bread to use for a winning bruschetta: in general try to use rustic bread such as ciabatta or durum wheat bread since it has a compact crumb that remains crunchy while absorbing healthy seasonings, otherwise with a softer bread you would risk ending up with a mushy bruschetta.
Serves: 4 | Preparation time: 5 mins | Cooking time: 15- 20 mins
- Ciabatta or any other rustic bread, sliced: 4 slices
- Italian cow’s milk Ricotta: 250 g
- Pork sausage: 3 medium-sized sausages (about 350 g)
- 1 clove of peeled garlic
- Fresh aromatic herbs: to taste
- EVOO – Extra Virgin Olive Oil: to taste
- Black pepper: to taste
Preheat the oven to 180 C / 350 F / GAS 4.
Remove the casing from the sausages, place in a bowl, mash the meat with a fork and mix with ricotta, thyme, black pepper and a tablespoon of EVOO.
Rub the garlic clove on both sides of the bread slices, then place them on a baking tray lined with a sheet of baking paper and cover each of them with the creamy sauce you have just obtained. Add a drizzle of EVOO, bake for about 15-20 minutes.
Decorate with the remaining fresh herbs and eat them hot.