Food & Cooking Recipes Appetizers Finger Food Recipes Bruschetta with Ricotta-Lemon Spread 3.3 (37) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week. Ingredients 1 baguette, sliced on bias 1 clove garlic 1 cup ricotta cheese 2 teaspoons finely grated lemon zest Coarse salt and freshly ground black pepper 1 tablespoon olive oil 2 tablespoons fresh basil, finely chopped 2 tablespoons fresh oregano, finely chopped Directions Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove. Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week. Rate it Print