Ricotta Bruschetta with Carrot and Olive Salad

Name: Ricotta Bruschetta with Carrot and Olive Salad
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 3/4 cup shredded, carrot; 1/2 cup, pitted green olives, chopped coarse; 1/2 cup very coarsely, chopped fresh parsley; 1/4 cup, extra-virgin olive oil; 2 teaspoons, lemon juice; 1 , small garlic clove, minced; 1/2 teaspoon, table salt; 1/4 teaspoon, red pepper flakes; 4 ounces (½ cup), recipe; 4 slices, rustic bread, toasted

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Appears in Cook's Country August/September 2020

Looking for a great way to use homemade ricotta? Look no further than this punchy, meatless appetizer.

SERVES4

Ricotta Bruschetta with Carrot and Olive Salad

WHY THIS RECIPE WORKS

Our Homemade Creamy Ricotta makes a great base for this flavorful snack/appetizer. To amplify the ricotta's tang, we dressed shredded carrots with a lemony dressing, and added briny olives for a sharp punch of flavor.

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