Tomato, Pine Nut And Ricotta Bruschetta - cooking recipe

Ingredients

1/3 cup oregano leaves
350 g fresh ricotta cheese
1/3 cup sun-dried tomato, chopped
2 tablespoons pine nuts, toasted
20 g parmesan cheese, grated
8 slices day-old sourdough bread
2 garlic cloves, halved lengthways
1/3 cup extra virgin olive oil

Preparation

Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.