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BRUSCHETTA OF RICOTTA CHEESE WITH OLIVES
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| Italian bread, diagonally cut 1 inch slices prosciutto, 3-4 thin slices | |
| 1/4 cup | black olives, pitted and chopped |
| 1/2 16oz can | diced tomatoes |
| 1/4 cup | onion, finely diced |
| 1/2 Tbsp | garlic, finely minced |
| 2 Tbsp | extra virgin olive oil |
| 1/4 cup | fresh parsley, finely chopped |
| 1/2 tsp | basil |
| 1/4 tsp | oregano |
| 1 Tbsp | bread crumbs |
| salt | |
| pepper | |
| 1/3 cup | Ricotta Cheese |
Preheat oven to 425°F.
Toast bread slices for 4-5 minutes or until lightly browned.
Combine remaining ingredients in bowl and season to taste with salt and pepper.
Spoon 1 tablespoon of the tomato mixture onto each toasted slice of bread.
Roll slices of prosciutto and slice into 1/8" inch pieces. Place on top of tomato mixture and serve.
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