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    Grilled Brocollini and Ricotta on Bruschetta

    Yields: 36 pieces; Prep Time 30 minutes; Cook Time: 15 minutes



    • 36 slices (1/2-inch thick) day old baguette bread
    • 4 cloves of garlic cut in half
    • 4 tablespoons extra-virgin olive oil
    • Salt and pepper


    1. Preheat grill.
    2. Brush olive oil on both sides of sliced bread, sprinkle with salt and pepper and place on grill.
    3. Grill both sides of bread until lightly toasted.
    4. Remove from grill and rub both sides with garlic.


    Grilled Brocollini and Ricotta


    • 2 bunches brocollini – blanching and grilling, instructions to follow
    • 8 oz of fresh ricotta
    • 1 tablespoon olive oil
    • 1 garlic clove finely chopped
    • 1 tablespoon lemon zest
    • Salt and pepper to taste


    1. Prepare bruschetta, spread thin layer of ricotta on one side of the bread. Leave the grill on for the brocollini.
    2. After the brocollini is blanched, cooled and drained, drive off excess water. Toss brocolini in olive oil, garlic, lemon zest, salt & pepper.
    3. Grill brocollini for 1 minute per side.
    4. Place a piece of brocollini on bruschetta. Place finished bruschetta on a platter and drizzle with a small amount of olive oil. Serve.


    Wine Pairing Suggestion: Frei Brothers Reserve Sauvignon Blanc

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