Ricotta and Tomato Bruchetta
Chopped Broccoli di Rape
|Tomato Ricotta Bruschetta and Chopped Broccoli di Rape|
4-6 Roma tomatoes, ripe and firm, cubed
black olives, drained and washed.
1 cup whole milk ricotta (goat milk preferred)
1 small fresh mozzarella. (optional)
2 Whole Wheat Freselle (Alex * Cosmo, Mamaroneck NY)
2 tablespoons of white balsamic vinegar
Toss, the cubed tomatoes with the EVOO, and vinegar. Season. Let rest for 5-10 minutes. Drench the Freselle, top with tomato salsa, alternating with spoonfulls of ricotta cheese. Optionally adorn with slices of mozzarella.
To speed up the broccoli cooking, I cut each cleaned, and trimmed stem into three or four sections. To kick up the flavor added some of my special calabrian as well as some fresh garlic and red Mexican chili peppers. I will skip the recipe here as you all know how to sautee vegetables. Just remember to not over cook so that the green (and vitamins) stay put.
A crisp Sauvignon Blanc worked perfectly with this meal. I once drove through Geyersville . Always wondered if they had their own version of Old Faitful in Geyersvillllllle.. Love the way that sounds.