The Most Foolproof Valentine's Menu

Photo by: Sarah Shatz

Bruschetta with Ricotta, Honey and Lemon Zest

Save and print the recipe on Food52.

Serves 8 to 10 as a pre-dinner treat

1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal
Good olive oil
1 fat clove garlic, peeled and cut in half
2 cups high quality, whole milk ricotta
Maldon sea salt or kosher salt
Honey
2 lemons

1. Set a grill pan over medium-high heat or turn on your broiler. Brush both ... more 

Photo by: Sarah Shatz

Bruschetta with Ricotta, Honey and Lemon Zest

Save and print the recipe on Food52.

Serves 8 to 10 as a pre-dinner treat

1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal
Good olive oil
1 fat clove garlic, peeled and cut in half
2 cups high quality, whole milk ricotta
Maldon sea salt or kosher salt
Honey
2 lemons

1. Set a grill pan over medium-high heat or turn on your broiler. Brush both sides of each slice of bread lightly with olive oil. Put the bread under the broiler or on the grill pan & cook until slightly charred on each side, 1-2 minutes per side.
2. Rub the warm bread lightly on one side with the cut garlic clove. To the same side, add a generous smear of ricotta, drizzle with olive oil & sprinkle with salt. Drizzle honey over each & use a fine grater to shower lemon zest on top. Serve immediately. less