Ricotta Bruschetta

• 1 pound ricotta cheese Light, 500 g
• 1 French stick Thin, about 16 inches/40 cm 1
• 1/8 tablespoon pepper
• 2 tablespoons fresh parsley Chopped, 25 mL
• 2 tablespoons chopped fresh chives or green onions 25 mL
• 2 tablespoons fresh basil Chopped, or dill 25 mL
• 1 tablespoon chopped fresh mint or 1/4 tsp/1 mL dried 15 mL
• 2 tablespoons olive oil optional 25 mL
• 1/4 teaspoon hot red pepper flakes
• 2 cloves garlic minced 2
• salt to taste

1. If ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hours or overnight in the refrigerator.
2. Slice bread on diagonal into 1/2 inch/1 cm slices. Arrange in single layers on baking sheet. Preheat broiler and broil until slightly crusty on each side but still a little soft in the centre.
3. Place ricotta in bowl and beat in pepper, parsley, chives, basil and mint.
4. Add olive oil, hot pepper flakes, garlic and salt.

ricotta cheese, pepper, parsley, fresh chives, fresh basil, ubc, olive oil, hot red pepper, garlic, salt

Taken from www.yummly.com/recipe/Ricotta-Bruschetta-1671050 (may not work)