Like many other good discoveries, we created this recipe by accident. Cleaning out the fridge of leftovers, we made these as a snack, and now it’s a favorite. A grating of fresh lemon zest over the bruschetta before serving is a nice touch. You can use any kind of spreadable, rind-less goat cheese (caprino). Or you can go full “farmer” on it and make your own ricotta, but that’s another story… from an older book I wrote 😉
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.