Pita with Ricotta and Bruschetta

I am ALL about basil and tomatoes right now.  The sweet smell and flavor of the basil paired with the always delicious and juicy grape tomatoes… Party in your mouth!  Wahoo!!  This super easy and super quick Pita with Ricotta and Bruschetta could be whipped up for lunch, dinner, snack time or a picnic or party.  You could even grab mini whole wheat pitas or cut the large ones into slices to serve to a group.

 

Whole Wheat Pitas

We’ve been focused on eating whole plant foods, and minimally processed bread with few ingredients can be a challenge to find.  So we opt for whole wheat pitas, and they have really helped us amp our game.  We feel a little fancy and glamorous eating a pita instead of a regular bun or slice of bread.  Check out this tasty (and super easy) “Blue Ridge Burger Pita” we whipped up the other day (more details over on our Instagram).

Anyway, pitas have given our recipe developing a level up, shall we say.  And this Pita with Ricotta and Bruschetta, while super easy, was incredibly flavorful and fun to eat.

Pita with Ricotta and Bruschetta

We used Kite Hill Almond Ricotta, but you could whip up a quick Tofu Ricotta like in our Skillet Lasagna Recipe instead.  We grabbed 2 cups of quartered organic grape tomatoes, one garlic clove – minced- and a handful of basil that we sliced, (chiffonade I suppose- if we want to be fancy), and a quick pinch of salt – to draw a bit of water out of the tomatoes.  It was a winner!  We dug back into the corner of the cabinet for our special aged balsamic for a quick drizzle and voilà! Instant smiles all around!

 

Pita with Ricotta and Quick Bruschetta

A flavor burst in your mouth! Great for picnics, potlucks, lunch, dinner, or a snack!

Course: Appetizer, Main Course, Side Dish, Snack
Servings: 6 6" pitas
Ingredients
  • 6 whole wheat pitas
  • 2 cups organic grape tomatoes
  • 1 handful basil leaves, fresh chiffonade
  • 1 clove garlic minced
  • 1 8 oz Kite Hill Almond Ricotta
  • Aged balsamic vinegar *any would work, aged is thicker and sweeter
Instructions
  1. Toast pitas in oven or toaster oven

  2. Meanwhile, mix tomatoes, basil, and garlic, salt to taste (just a pinch - really)

  3. Spread ricotta on toasted pitas

  4. Add Bruschetta Topping

  5. Drizzle with Balsamic Vinegar when ready to serve

Rather Watch the Recipe?

Now that is a super simple recipe!  Want to watch us make them? Click the video below to see us in action!

We hope you enjoyed this great party, picnic, lunch, dinner, and/or snack recipe.  It is coming at you just in time for basil and tomato season.  I mean, you could totally grab some seedlings of basil and tomatoes and grow the ingredients for this right in your backyard, huh, in fact… perhaps I should do that too!

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When you make this recipe, be sure you snap a pic and #veginspiredfoodie and tag @veginspired on social media.  We love to see your creations.

Until next time!

Eat more plants & live VegInspired!

XO,

Kathy

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