Lemon Ricotta Bruschetta

 

1 baguette, sliced into 6 thin slices and toasted

1 garlic clove, peeled

1 C. whole milk ricotta

¼ C. preserved lemon, finely chopped (recipe below)

¼ tsp. fresh ground black pepper

1 T. fresh basil, thinly sliced

1 T. fresh lemon zest

Fresh ground pepper

Olive oil

 

Rub toasted bread with garlic clove and set aside. In a small mixing bowl, blend together ricotta, preserved lemons and black pepper. Spread on prepared baguette slices. Before serving, top with basil, lemon zest, black pepper and a drizzle of olive oil