Bruschetta with Ricotta and Pesto

Ingredients

• 1 rustic French baguette
• 2-3 tablespoons extra-virgin olive oil, divided
• 1 small shallot, diced
• 1 pint grape or cherry tomatoes, halved
• About 1/2 cup part-skim ricotta cheese
• About 1/3 cup pesto
• Salt and pepper
• Balsamic vinegar

Instructions

1. Pre-heat your oven to 400 degrees. Cut the baguette into 1/2 inch slices. Brush each piece with olive oil on one side. Place the baguette slices on a large rimmed baking sheet, oiled side down. Transfer to your pre-heated oven and bake for 4-5 minutes. Don’t bake them much longer then this or the bread will become to crunchy. Remove the baking sheet from your oven. Using a pair of tongs, flip each baguette slice over so the oiled side is facing up. Set aside.
2. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the diced shallot and sauté until it’s just starting to get soft, approximately 2 minutes. Add the cherry tomatoes and a pinch of salt and pepper. Sauté until the tomatoes start to get soft and juicy, but still retain their shape (you don't want them to fully collapse), about 3-4 minutes. Remove from the heat and set aside to cool slightly.
3. Assemble the bruschetta. Spread approximately 1-2 teaspoons of the ricotta onto each toasted baguette slice. Then spread approximately 1 teaspoon of pesto sauce on top of the ricotta. Top with the sautéed tomatoes and a drizzle of balsamic vinegar.

WATERMELON BRUSCHETTA WITH WHIPPED FETA, BASIL, AND BALSAMIC DRIZZLE

INGREDIENTS

• 2½ cups of fresh seedless watermelon, chopped
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 1 cup feta cheese crumbles
• ¼ cup part skim ricotta cheese
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1 baguette cut into 1½ thick slices
• Freshly cracked black pepper

DIRECTIONS

1. Place the baguette slices on a baking sheet under the broiler and toast for a few minutes, until slightly crispy.
2. In a medium-sized saucepan, mix the balsamic vinegar and honey and heat over medium-high. Stir regularly and let the mixture reach a simmer, and then reduce heat slightly to keep at simmering point.
3. Stir occasionally and remove from heat once the mixture has reduced by half and the mixture is thickened, about 15 to 20 minutes.
4. Combine the feta and ricotta in a food processor or blender and process until smooth. Add additional ricotta or feta if necessary to reach your desired consistency.
5. Spread the whipped feta on the toasted bread and top with the finely chopped watermelon. Sprinkle with the black pepper, basil, and chives. Drizzle the reduced balsamic over the bruschetta.