Friday, March 21, 2014

kale bruschetta + lemon ricotta

Did it feel like Spring to you yesterday?  It did here!  It was warm, sunny, and the kids stayed outside until the sun set.  Just in time for their Spring break to begin today!  I have 10 whole days to spend with my children.  It seems like a great thing now; ask me again in 10 days.

To celebrate the equinox, I decided to make something that would taste like warmer weather.  I completely believe that food can taste like seasons.  Pumpkin curry soup obviously tastes like Fall.  White bean cassoulet definitely tastes like Winter.  And this bruschetta MAY have tasted like Summer, if I happened to have any basil.  But I don't, since it's not summer.  What I did have in my fridge was baby kale, so with the addition of freshly squeezed lemons, this tasted like Spring to me!

6 thick cut slices crusty bread
1 1/2 cup diced fresh tomatoes
1 1/2 cup thinly sliced kale (I used baby kale)
3 scallions, diced
1 or 2 garlic cloves, minced
2 T parmesan
1 lemon
1 T balsamic vinegar
2 T olive oil, plus more for drizzling
1 1/2 cup ricotta
salt and pepper

Preheat your oven to 425.  Lightly brush your bread slices with olive oil and bake for about 3 to 5 minutes.
Dice and slice your vegetables, garlic, and toss with half the juice of the lemon, the balsamic vinegar, and a drizzle of olive oil.  Salt and pepper at your own discretion.  Add your parmesan.
In a separate bowl, whisk the ricotta with the juice of half a lemon until smooth and creamy.
Pile the tomato kale mixture on your lightly toasted bread slices.
Top each slice with a dollop of the ricotta, and sprinkle with salt and pepper.  Drizzle with olive oil, and place back into the oven for another 10 to 12 minutes.
They are finished when the edges of the bread are nicely browned and the ricotta has melted down a bit.
We ate this as a main dish, but of course it's a great appetizer, too!  And a good little Friday meal if you observe Lent.  Of course you'll need to add a glass of wine or two.
It's practically mandatory with bruschetta!  Happy eating (and drinking) my friends.


  1. Yum, the food sounds and looks wonderful. Enjoy your time with the sweet kiddos! :)

  2. With my mouth watering, I patiently read and memorized this recipe. I looked up and saw that I was thisclose to the screen cause man oh man, it looks scrumptious! I love bruschetta of any kind and I love trying new kinds!!! At a local wine bar here called Dvine, they have about 12 different types, one of my favorite is an apple, brie, and slivered almond one with some sort of aoili sauce. Love your recipe posts, thank you!!

  3. Oh my God I need this in my life. So beyond yummy-- pinning immediately & writing the grocery list!!

  4. I love to make bruschetta - very delicious! :-)

  5. ohhhh this looks amazing, Ruthie!!

  6. That looks just delicious! And beautiful photos too. Kale and tomatoes are always winners in our garden, so I'm 'pinning' this for when we actually (hopefully) have a garden :)

  7. Good use of kale! I struggle to incorporate this super food into our diets on the regular. I'll be right over...

  8. Ruthie, this looks so fresh and light! Right up my alley! Can't wait to try it- great photos too!


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