' Willamette Valley Vineyards - Bruschetta with Spicy Ricotta and Garlicky Spinach

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Bruschetta with Spicy Ricotta and Garlicky Spinach

Bruschetta with Spicy Ricotta and Garlicky Spinach
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 15 minutes
Serves: 6

8 (1/2-inch-thick) slices Ciabatta or Pugliese bread

1 cup fresh ricotta, at room temperature

2 cloves garlic, chopped

1/2 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1 tablespoon olive oil

4 ounces baby spinach, washed and
spun dry


This easy-to-make appetizer could easily be lunch or dinner with a bowl of soup or a grilled chicken breast added in. The crunchy toast complements the creamy ricotta and garlic-infused spinach. This really tastes best when made with fresh ricotta.


Preheat the broiler.

Mix together the ricotta, 1 clove of the garlic, the crushed red peppers and the salt.

Heat the olive oil in a medium skillet over medium heat. Add the garlic and spinach and cook, stirring constantly until wilted. Remove from the heat.

Toast the bread slices under a broiler until just crisp, 1 to 2 minutes per side. Set on a platter.

Spread 2 tablespoons of the ricotta on each slice of toasted bread. Using tongs, top with equal amounts of the spinach and serve immediately.

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