WEEKDAYS 1e|12c|p

Bruschetta with Ricotta and Pepita Gremolata

Mario Batali
Servings: 4
0 to 15 min

A tasty app your friends will love!

  • Ingredients
  • step-by-step directions
Bruschetta with Ricotta and Pepita Gremolata
  • 1 bunch flat-leaf parsley (leaves only, finely chopped)
  • 1 lemon (zested)
  • 1/4 cup pepitas (toasted)
  • 1 1/2 cups ricotta
  • olive oil (to taste)
  • 1 rustic loaf (cut into 1/2-inch slices)
  • 1 clove garlic (peeled)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a grill or grill pan to medium high heat.
  • For the Gremolata: In a medium bowl, add parsley, lemon zest, and pepitas. Stir to combine. Season with salt and pepper to taste and set aside.
  • Brush the slices of bread with olive oil and place on the grill. Cook until a nice char forms, about 2-3 minutes on each side. Remove from grill and rub each side with the garlic clove. Set aside.
  • In a medium bowl, add ricotta and olive oil to taste. Season with salt and pepper.
  • To Serve: Spread each slice of grilled bread with ricotta and top with a spoonful of the pepita gremolata.
  • To Toast Pepitas: In small saute pan over medium-high heat, add a drizzle of olive oil, pepitas and Kosher salt to taste. Toss continuously until toasted and fragrant and olive oil has dried out, about 5-6 minutes.
  • Tip: Have a sweet tooth? Stir a little honey into the ricotta to sweeten your snack!
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