Bertolli Ricotta Bruschetta (Original Post 7/30/11)

This is another recipe that I got off the Bertolli website that looked good. It is an appetizer but could be used for the bread in a meal if you wanted.


1 loaf Italian bread, cut diagonally into 1/2 inch thick slices

1 clove of garlic halved

1/3 cup olive oil

2 cups Bertolli tomato and basil sauce

1 container (15 ounces) ricotta cheese

2 TBS. chopped fresh basil


Preheat oven to 425 degrees

Arrange bread on baking sheet. Evenly rub with garlic, then brush with olive oil. Bake 10 minutes or until golden. Evenly spread pasta sauce on bread then top with cheese. Bake 5 minutes or until cheese is golden. Sprinkle with basil.

Bertolli substitution: Use your favorite prepared pizza crust instead of bread for a quick meal.

My Substitution: Use mozzarella or any Italian blend cheese instead of the ricotta.




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