Bruschetta with warm ricotta and oregano (Bruschetta con ricotta calda all'origano) from Verdura: Vegetables Italian Style by Viana La Place

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on June 30, 2017

    These were all right but a bit bland for me. I think you need to season the ricotta really aggressively to make these shine, and I went a bit too light. If I tried these again, I'd probably also mix some salt into the ricotta as I warm it, rather than just sprinkling it all on top. I also think a fresh herb garnish might be nice on these as well.

  • Breadcrumbs on November 21, 2010

    p. 142 - Nov 2010. First use of this recipe and, the book which I recently acquired from Abe Books. I'll be taking a closer look at the book now as this recipe was unusual and absolutely delicious. This is one of those recipes where the sum of the ingredients far outshines any of its parts. So few, very simple ingredients come together to make something really tasty. We made the bruschetta's themselves in the oven and had brushed them w evoo so I omitted the initial drizzle of oo but then proceeded as directed. What really took this over the top, in my view, was the light sprinkling of oregano (I used Dean and Deluca Greek) and pink sea salt. Fabulous. 9.5

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