After the manicotti, I had some leftover ricotta. I never know what to do with leftover ricotta except for adding it on top of pizza or mixing it in with pasta. There was one scary instance when it went bad in the fridge and I made the sorry mistake of opening it to check. I was planning to take an hors d'oeuvres with me to my parent's house this weekend, and a few internet searches came up with various bruschetta.
15 oz. ricotta
1 cup diced tomato
1/2 cup chopped kalamata olives
1 Tablespoon chopped fresh basil
1 teaspoon dried oregano
1 teaspoon lemon juice
salt and pepper
1 loaf of bread
Slice bread into 1/2 inch thick slices. Toast lightly in the oven.
Simmer balsamic vinegar in a small saucepan until reduced and thickened slightly. You can do this step in advance, which is what I did.
Mix together ricotta, tomato, olives, basil, oregano, lemon juice, and salt and pepper. Since I did this step in advance also to bring with me, I just mixed in the ricotta container. Then I complimented myself on my brilliant idea to avoid more dishes.
Spread ricotta mixture onto toasted bread slices. Bake at 350 for 5-10 minutes.
Drizzle balsamic reduction over bruschetta and serve.