Tomato, pine nut and ricotta bruschetta

Detailed step-by-step description of how to cook the dish "Tomato, pine nut and ricotta bruschetta". Try it by all means

Recipe «Tomato, pine nut and ricotta bruschetta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup oregano leaves, 350g fresh ricotta cheese, 1/3 cup semi-dried tomatoes, chopped, 2 tbsp pine nuts, toasted, 20g parmesan cheese, grated , 8 slices day-old sourdough bread, 2 garlic cloves, halved lengthways, 1/3 cup extra-virgin olive oil .

Ingredients:

• 1/3 cup oregano leaves 
• 350g fresh ricotta cheese 
• 1/3 cup semi-dried tomatoes, chopped 
• 2 tbsp pine nuts, toasted 
• 20g parmesan cheese, grated 
• 8 slices day-old sourdough bread 
• 2 garlic cloves, halved lengthways 
• 1/3 cup extra-virgin olive oil 

Instructions

1. Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
2. Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.