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Ionian Bruschetta with Oregano


Featured in the June, 2010 issue of NH to Do Magazine’s article on the Inn to Inn Herb Tour, this recipe is a wonderful summer appetizer that blends the flavors of Greece and Italy- that’s why we call it Ionian Bruschetta!



  • 1 cup whole milk ricotta
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon heavy cream
  • 1 pound ripe Roma tomatoes, seeded and diced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 medium shallots, minced
  • 8-10 Kalamata olives, pitted and diced
  • 1/3 cup roasted red or yellow bell peppers (from the grocery’s deli/salad counter)
  • 2 garlic cloves, minced
  • 2 tablespoons capers, chopped
  • 1 tablespoon fresh Italian parsley, minced
  • 1 tablespoon Greek oregano leaves, minced fine
  • 1/4 teaspoon dried crushed red pepper flakes
  • 16 1-inch thick slices of baguette
  • 2 tablespoons fresh Greek oregano
  • 1/4 cup extra virgin olive oil
  • Coarse sea salt
  • Freshly ground pepper
  • Oregano sprigs for garnish



Two hours before serving: Infuse 2 tablespoons of oregano in 1/4 cup olive oil. Let stand at room temperature. Prepare ricotta spread by whisking together ricotta and Parmesan cheeses, olive oil, and cream until light and fluffy. Season with salt and pepper. Cover and refrigerate until ready to serve. Dice roasted peppers. Combine tomatoes, 1 tablespoon olive oil, salt and pepper, shallots, olives, roasted peppers, garlic, capers, parsley, oregano, and red pepper flakes. Let stand at room temperature one to two hours.


At serving time: Brush baguette slices with infused oregano oil and broil on both sides until toasted. Sprinkle with sea salt and freshly ground pepper. Spread ricotta mixture on each slice of baguette and top with tomato mixture. Garnish with sprigs of oregano.