Recipes

For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper. For the topping: In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine. To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside. For the bread: 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16) 1/4 cup olive oil 1lemon, juiced (about 3 tablespoons) 1 teaspoon dried oregano Salt and freshly ground black pepper For the topping: 1 (15-ounce) container whole milk ricotta cheese 2 large tomatoes, seeded and diced (about 2 cups) 3 tablespoons finely chopped fresh mint leaves, plus more for garnish 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper