Wisconsin Ricotta with Tomato and Bread Salad

Wisconsin Ricotta with Tomato and Bread Salad

servings
8

Ingredients







Cooking Instructions

1

Heat oven to 375°F.


2

On baking sheet, spread bread cubes in single layer and bake until just browned, about 20 minutes.


3

In large bowl, mix tomatoes and olive oil, coating evenly. Season with salt and pepper to taste. Add bread cubes and half the fresh thyme, tossing to combine. Let sit 5 minutes.


4

Divide mixture evenly among 8 small bowls for an appetizer, or 4 bowls for a side dish or entrée. Distribute ricotta evenly among bowls over bread and tomato mixture. Sprinkle remaining thyme over ricotta. Drizzle with olive oil; add additional salt and pepper to taste, if desired. Serve immediately.


Ingredients







Cooking Instructions

1

Heat oven to 375°F.


2

On baking sheet, spread bread cubes in single layer and bake until just browned, about 20 minutes.


3

In large bowl, mix tomatoes and olive oil, coating evenly. Season with salt and pepper to taste. Add bread cubes and half the fresh thyme, tossing to combine. Let sit 5 minutes.


4

Divide mixture evenly among 8 small bowls for an appetizer, or 4 bowls for a side dish or entrée. Distribute ricotta evenly among bowls over bread and tomato mixture. Sprinkle remaining thyme over ricotta. Drizzle with olive oil; add additional salt and pepper to taste, if desired. Serve immediately.


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