Bruschetta with hung curd

ricotta-bruchetta

Made this delightful bruschetta in a jiffy at home. I replaced some of the original ingredients from a version I had at Jamie Oliver’s pizzeria in Mumbai, India.

Used garlic bread for the base, cut into thick slices. I toasted them (without oil/butter) in the oven for a few minutes. Then sprinkled some freshly chopped tomatoes, fresh parsley, salt, pepper, and then instead of ricotta which was in the original, I used hung curd which was really thick and actually resembled a crumbled cheese texture. Topped it with a few drops of balsamic vinegar which I had picked up from Italy.

It was delicious and a much healthier version, and the use of hung curd and balsamic really lifted the taste. Needless to say there were no leftovers.

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