A light and delicious bruschetta made with ricotta and sopressata salami instead of the standard tomato based mixture. Full of flavor with a kick!
Continuing the theme of these past few posts this is another dish I made for my moms birthday. I always associate bruschetta with tomatoes, basil, cheese, you know. And generally I always find it a bit blah. I mean its ok. It’s not terrible but it never really piques my interest on a restaurant menu. It just sounds like a something I could easily whip up in my own kitchen and put a dollop over a slice of toasted bread. Not that exciting for me.
Well this recipe is completely different – no tomatoes in sight. Now we’re talking. A bruschetta with a twist. A different spin on a classic — now my ears have perked up.
And so I figured why not try out this odd bruschetta combination at my mom’s birthday party. You’re generally not supposed to use guests as guinea pigs for recipes but I figure its a great chance to pile up the feedback.
I found this recipe online and basically followed it exactly as written except for the frisee – no idea where you would find that and I didn’t use the broiler for the bread because of an accident I caused earlier that day with the oven (stay tuned – that story will be up tomorrow)!
If you’re asking yourself what sopressata is – it’s basically just some exotic breed of salami – I’m sure your local supermarket carries it. And if they do not, then feel free to use your favorite type of salami instead. Make sure to pick one with a bit of a kick, the added spice brings some heat to the dish which makes it stand out even more.
I love the ricotta spread here. By draining it overnight you get rid of that extra gloopy liquid and left with light and fluffy ricotta. A perfect base for the heavier and meatier salami.
Recipe Adapted from Married with Dinner
A light and delicious bruschette made with ricotta and sopressata salami instead of the standard tomato based mixture. Full of flavor with a kick!
15 minPrep Time
5 minCook Time
20 minTotal Time
- 3/4-1 cup ricotta
- 3 tablespoons olive oil
- 10 slices baguette bread, lightly brushed with olive oil (use gluten free bread for gluten free version)
- 2 cloves garlic (1 minced, 1 whole)
- 1/4 small red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 10 slices sopressata or salami
- 1 tablespoon chopped parlsey
- 10 spring mix leaves
- salt, pepper to taste
- Strain ricotta overnight or if you forget to do this (as I did) strain 1-2 hours with a towel and heavy can placed on top of the ricotta.
- Mix ricotta with 2 tablespoons olive oil and add salt and pepper.
- In separate bowl combine red onion and balsamic vinegar.
- On a grill pan lightly toast bread and rub on both sides with whole garlic clove.
- Heat 1 tablespoon olive oil over low heat. Add sopressata, minced garlic and parsley, continuing to cook for 5 minutes.
- Spread ricotta on bread, then add sopressata, onions and spring mix.
Recipe Adapted from
Married with Dinner