Bruschetta of sheep’s milk ricotta, lemon oil and bresaola

Bruschetta of sheep’s milk ricotta, lemon oil and bresaola

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

Light-as-air ricotta is wonderful on grilled bread with thin slices of bresaola – a soft, sweet air-dried cured beef from Italy. This soft sheep’s milk cheese is also delicious for breakfast – with a spoonful of honey and perfectly ripe apricots, or summer berries. In winter, I love to flavour it with pounded rosemary and a little dried chilli – to eat with marinated artichokes. It is a truly versatile cheese.

Ingredients

Quantity Ingredient
160g sheep’s milk ricotta
1 lemon, finely grated zest
4 slices good-quality chewy, peasant-style bread, cut about 1cm thick
1 garlic clove, peeled
8 thin slices bresaola
6 tablespoons lemon-infused olive oil
sea salt
freshly ground black pepper

Method

  1. Place the ricotta in a bowl, add the grated lemon zest and fold through gently. Set aside.
  2. Preheat the grill and toast the slices of bread until golden brown on both sides. Once the bread is a really good colour, remove from the grill and rub gently with the garlic clove. Brush the garlicky bread with a little of the lemon-infused oil and season with a little salt.
  3. Arrange a slice of bresaola on each bruschetta on each serving plate. Add a spoonful of ricotta, then top with a final slice of bresaola. Drizzle over a little lemon-infused oil. Finish with a little sprinkling of salt and pepper and serve at once.
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