Bruschetta with Artichoke Hearts and Ricotta

Ricotta Bruscetta 1

This year with Shavuot being a “Three-day Yom Tov” there will be lots of eating. I know with my family, the time between meals is always a struggle, and they ask for snacks during the long periods between meals. We always have lots of guests and neighbors over too, and I have to also feed them. To address their needs, I try to serve something that’s filling, delicious and fun to eat. Last year I set up a bruscetta bar. Traditionally, bruscetta are toasts served with a tomato and basil topping. I made platters for our guests and my family with a variety of toppings, including the recipe below as well as ones with tomato/basil and guacamole.

Bruschetta with Artichoke Hearts and Ricotta


French bread

Slice bread on the bias and toast in oven for 10 minutes at 350 degrees or until light brown.

Cheese Mixture

½ cup ricotta cheese by Natural and Kosher

1 Tablespoon olive oil

Salt and pepper

Mix and make smooth and set aside.

Artichoke Topping

2 cloves of garlic, minced

1-teaspoon olive oil

1 jar marinated artichoke hearts, drained and chopped

Salt and pepper

1 Tablespoon chopped parsley

2 Tablespoon fresh grated Parmesan cheese by Natural and Kosher.

Toss together and set aside.

To Assemble

Spread cheese mixture on top of toasts

Place on the artichoke mixture on top of cheese

Arrange on a platter and garnish with fresh parsley and Parmesan cheese.

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