NEW ORLEANS – Take Italian bruschetta to the next level for game day. Test Kitchen Taylor is showing you what goes into the upgrade.
1 loaf crusty french/ciabatta bread, sliced
2 tomatoes, chopped
4 tbsp basil pesto
4 tbsp olive oil
2 tsp salt
1 garlic clove
1/2 cup ricotta
honey to drizzle
Combine chopped tomatoes, olive oil, pesto, and salt – let marinate for 15 minutes.
Rub sliced bread with raw garlic.
Top with ricotta, and marinated tomatoes, drizzle with honey.
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