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Bruschetta with Spicy Ricotta & Garlicky Spinach
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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