Ricotta Mix:
3/4 c. Ricotta
2 large fresh basil leaves finely chopped
1/2 lemon zested
2 Tbs. heavy whipping cream
Whip all ingredients together with a hand mixer until smooth.
A Microplane Zester makes easy work of the lemon.
Tomato Mix:
1/2 pkg. Cherub cherry tomatoes (finely diced)
3 large fresh basil leaves finely sliced
2 cloves garlic finely sliced
2 Tbs. extra virgin olive oil
Salt and pepper to taste
Combine tomatoes with basil, garlic and olive oil. It can be used immediately, but it is better to allow to marinate 30 or more minutes to get a fuller flavor. I use a garlic slicer to speed slicing the garlic.
Bread and Garnish
Sliced baguette brushed with olive oil
Thinly sliced Parmesan Cheese
Brush bread with olive oil and toast bread either in oven or toaster oven. Spread with ricotta mix and top with tomato mixture. Garnish with Parmesan Cheese Serve immediately.
