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Tomato, Pine Nut and Ricotta Bruschetta

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“A twist on traditional bruschetta found in SFI April 2007. Makes a great snack!”
READY IN:
4mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
  2. Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.

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