This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Lisa's Lunches · Ricotta Bruschetta Two Ways

Food

Today our very own Lisa Marie Corso is BACK with another LMC lunchtime classic – bruschetta. Basically, fancy Italian toast.

Lisa loves ricotta. She buys a big tub and brings it into work on a Monday, then somehow weaves it into every meal she consumes that week. Her ricotta bruschetta is so simple it barely warrants a recipe – you can’t really go wrong with toasted crunchy bread and a generous slathering of good ricotta, topped with fresh tomatoes / herbs / zucchini / salmon, and a drizzle of olive oil. Too easy.

 

21st June, 2016

Ricotta bruschetta two-ways. Recipe by Lisa Marie Corso. From left to right: Hay tote bag from CULT and Hay Store Sydney, plates by Robert Gordon and Cutipol cutlery from Francalia. Photo – Eve Wilson. Styling – Lucy Feagins, styling assistant – Nat Turnbull.

Ricotta bruschetta two-ways. Recipe by Lisa Marie Corso. From left to right: HAY Bits and Bobs from CULT and Hay Store Sydney, plates by Robert Gordon and Cutipol cutlery from Francalia, Anne et Valentin glasses from WINK Optometrist, small dish by Bridget Bodenham. Recipe by Lisa Marie Corso. Photo – Eve Wilson. Styling – Lucy Feagins, styling assistant – Nat Turnbull.

Apartment living is great until you burn a piece of toast, then it’s game over. The entire place will smell like burnt toast for the next 48 hours. Luckily I love toast. I sometimes fantasise that one day I will invent a burnt toast scented candle and become an instant millionaire. I’m usually ushered back into reality when the smoke alarm rings.

The best thing about toast is that it is adaptable. It is perfect either sweet or savoury. You can turn it into croutons. Heck, you can even use it as a sponge to mop a plate of food clean. Toast does not discriminate.

Bruschetta is an Italian antipasto dish of toasted bread rubbed with garlic, oil and salt. Basically it is the culinary version of a really good pair of jeans, it’s great by itself but you can dress it up or down depending on your mood. Bruschetta with tomato and basil is the equivalent to jeans worn with a striped Breton top, it’s classic – though sometimes it’s good to try on a different outfit. Personally, I like to wear my bruschetta with ricotta and accessorise.

INGREDIENTS

2 slices of good crunchy bread
1 x tub of ricotta (I use Alba Cheese)
Extra virgin olive oil

For the tomato and basil bruschetta

Handful of mixed cherry and grape tomatoes
Basil
Balsamic vinegar
Pomegranate molasses
Extra virgin olive oil
Salt & Pepper

For the zucchini and smoked salmon bruschetta

1 green zucchini
Smoked salmon
Parsley
Lemon Juice
Capers, optional
Spanish Onion, optional
Extra Virgin Olive Oil
Salt & Pepper

Method

Pop your sliced bread into the office’s most prized possession: the toaster. If your work does not have a toaster in the communal kitchen, quit immediately.

Set the toaster to high-medium, we’re aiming for toast with the perfect crunch that rains breadcrumb confetti when you take a bite.

Remove toast from toaster. Do not use a metal knife to do this. Or fork. Or spoon for that matter. When I am desperate I use chopsticks. It’s illogical but sensible.

Rub the base of the toast with oil and a little bit of salt. You can rub a clove of garlic here too if you want to be really traditional, but taking cloves of garlic to work is not a good look, so I skip this step.

As I am equal parts lazy and motivated, I usually bring a tub of ricotta to work on a Monday and keep it in the fridge for the week. Ricotta, like toast, is versatile. I get Alba ricotta because I like the cow logo on it. I also have an affinity with the tub because my Nonna has been giving me leftovers in empty Alba containers since I can remember. It’s always a surprise when I open a tub and actually find ricotta inside, as usually I am half expecting to find minestrone.

Dollop 2-3 tablespoons of ricotta on each piece of toast. Now let’s accessorise with some ricotta bruschetta options.

Option one is the Breton stripe of the bruschetta world – tomatoes and basil. Get a handful of cherry and grape tomatoes and slice them, put in a bowl. Rustically tear some basil leaves and pretend you’re an extra in Under the Tuscan Sun. You might be in the office kitchen, but for the next five minutes you are best friends with Diane Lane in her Tuscan villa.

Add salt, cracked pepper, a generous glug of olive oil, a splash of balsamic and my secret ingredient – a splash of pomegranate molasses. Mix together, then assemble your dressed tomatoes atop of the ricotta.

Option two is not very traditional, but YOLO, right? (You Only Lunch Once). In a bowl mix together raw zucchini using a julienne peeler, parsley leaves, lemon juice, olive oil, salt and pepper. The acidity of the lemon juice does some magical curing of the raw zucchini. Put the raw zucchini salad (which tastes excellent on its own if you are GF / celiac / general carb hater) atop of the ricotta. This outfit is not complete yet – we then add a few layers of smoked salmon, thinly sliced red onion and capers. Season with salt and pepper, and drizzle with more olive oil.

Go back to your desk, take a bite. It’s not Tuscany, but it’s close.

View Comments

Similar Stories

Food

Lisa's Lunches · Chicken Cotoletta Sandwich

It's Lisa's lunch o'clock again, with this mammoth chicken sandwich.
Lisa Marie Corso

Food

Lisa's Lunches · Roast Cauliflower Salad

Our very own Lisa Marie Corso takes lunch VERY seriously.
Lisa Marie Corso

Food

Lisa's Lunches · Zucchini Fritters

Lisa's love affair with olive oil manifests itself in this delectable zucchini fritter recipe.
Lisa Marie Corso

This Week

News

The Bag Making Workshop Combining Aesthetics With Ethics

Level up and learn how to craft your own leather pouch!
Sally Tabart
  11 hours ago

Tiny Homes

This Home Transforms Neglected Housing Stock Into Micro Luxury!

The 'tiny home' phenomenon continues... explore the Type Street Apartment from Tsai Design.
Miriam McGarry

Every Painting Tells A Story

This Painting From 1862 Reveals A Dramatic, Cautionary Tale!

A family loses their fortune in dramatic circumstances, in this captivating work from the National Gallery of Australia's 'Love & Desire' ex...

Architecture

An Award-Winning Home, In Three Parts

The triple pavilion house design from Trias Studio in Newcastle, NSW.
Miriam McGarry
  13 hours ago

Work Space

An Invigorating New Base For A Homegrown Success Story

Carman’s invite us to check our their fresh HQ by Ewert Leaf architects in Huntingdale, Victoria.
Elle Murrell

News

Huge Names Added To The 'All About Women' Festival

Including Michelle Obama’s former Chief of Staff!
Sally Tabart

News

Mercedes me Achieves carboNZero Certification

The Mercedes me Melbourne cafe and event space has been recognised for their ongoing commitment to sustainability.

Art

This Exhibition Is A Tribute To New York Museum Wanderings

Sydney-born, New York-based artist Adriana Picker returns to her home city to unveil 'Vases from the MET' in Paddington this week.
Miriam McGarry

Art

10 Unmissable Art Exhibitions of 2019

Our pick of not-to-be-missed art exhibitions for 2019, Australia wide – clear the calendar!
Miriam McGarry

News

What To Do On Your Next Summer Roadtrip

Bush Heritage Australia remind us what to consider (and what’s at stake if we don’t) as we venture outdoors.
Elle Murrell

Homes

A Magical Inner City Treehouse

An empty nester's brilliantly unconventional Clifton Hill home, designed by architect Murray Barker.
Lucy Feagins
  21 hours ago

News

Your Chance To Eat With Julia Ostro!

Enjoy Julia Busuttil-Nishimura’s personal favourite recipes from her prolific cookbook!

Modernist Australia

A Home Where Summer Holidays Never End, And It's For Sale

A miracle confluence of premier Victorian beach town, and preeminent Victorian architect Guilford Bell, designed in 1973.
Patricia Callan

Food

Lucy's Green Bean Salad With Preserved Lemon, Hazelnuts And Crème Fraîche

An easy weeknight staple, dressed up with zingy preserved lemon, creme fraiche and roasted hazelnuts for that all important crunch!
Lucy Feagins

The Tools I Use

The Tools I Use · Phillip Withers

We go behind-the-scenes and inside the toolkit with legendary local landscape designer, Phillip Withers!

Similar Stories

Food

Lisa's Lunches · Chicken Cotoletta Sandwich

It's Lisa's lunch o'clock again, with this mammoth chicken sandwich.
Lisa Marie Corso

Food

Lisa's Lunches · Roast Cauliflower Salad

Our very own Lisa Marie Corso takes lunch VERY seriously.
Lisa Marie Corso

Food

Lisa's Lunches · Zucchini Fritters

Lisa's love affair with olive oil manifests itself in this delectable zucchini fritter recipe.
Lisa Marie Corso