Now that you have whipped up a couple of batches of homemade ricotta, let’s get to work making some bruschette with it.

In cooking class as we were assembling the Scallion and Chive Bruschetta, we talked about what the words savory and sweet mean.  Do you know how to describe savory?  It’s not always salty, but it’s never sweet.  It often has an herb or special seasoning in it.

The mini-chefs, when asked, had absolutely no trouble recognizing the qualities of sweet.

While making these bruschette, we also thought about all the other things that would taste amazing in the cheese.  I had been day dreaming of fresh persimmons, but since we do not really grow them here in the Northeast, maybe some dried persimmons, soaked in warm water for a few minutes and plumped up, a bit of cilantro and a little drizzle of honey.  Another mama suggested sundried tomatoes, another jalapenos, and another olives.   And, one simply added some of the pomegranate seeds from our sweet version to the savory scallion mixture right there on top of her toast with a drip of honey and said it tasted amazing.

So, there you go.  Off to dream up ricotta concoctions of your own.  The possibilities are really endless with this mild, creamy cheese.  In the meanwhile here are two versions that we tried, ate, and loved very much.

The first is a take on Ina Garten’s recipe from her new book, How Easy is That?: Fabulous Recipes and Easy Tips.  Please see the original recipe here, especially if you are a dill-lover.  We left out the dill from the Contessa’s original recipe and added just a pinch or two more salt to the ricotta.  None of us in class is particularly fond of dill even though we are very fond of the Barefoot Contessa and her recipes in general.

The second is a celebration of the beautiful pomegranate being in season and wonderful local honey.  If you do not have access to pomegranates or find them too expensive, you may substitute tart apples, figs, Asian pears, regular pears, dates, or really any other seasonal fruit that you love.

This pair of toasts would make a super easy appetizer for your Thanksgiving or holiday dinner this year… and just think, you can include your mini-chef in almost every aspect.  Enjoy!

Note: to make Bruschette, or “toasts”, cut two baguettes into 1/4-inch slices.  Preheat your oven to 400 degrees F, and toast the bread, turning it over halfway through cooking, for about 7-10 minutes.  It should be very crunchy and toasty when it is ready.

Scallion and Chive Bruschetta

• 3 scallions, light and dark green parts only
• 3 T. chives
• 1 t. salt
• 2 c. fresh ricotta cheese, drained for 25 minutes (still very soft and gooey)
• 2 thin baguettes-worth of toasts (see note)

1. Help your mini-chef give the scallions and the chives a “haircut” into a medium sized bowl.  While it is very beautiful to have everything finely chopped, just do the best that you can.
2. Add the ricotta and the salt, and stir everything till completely incorporated.
3. Top a bruschetta with a scant tablespoon of the ricotta mixture.
4. Enjoy!

Ricotta Bruschetta with Pomegranate Seeds and Honey

• 1 c. pomegranate seeds
• 1/2 c. local honey
• 2 c. fresh ricotta cheese, drained for 40-45 minutes (on the firmer side)
• 2 thin baguettes-worth of toasts

1. Spread a teaspoon or so of the ricotta on each little toast.
2. Sprinkle or press the pomegranate seeds into the ricotta
3. Drizzle with the honey.
4. Eat!