Dining with the Doc: Rustic Summer Bruschetta
The Foodie Physician
The Foodie Physician
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  • 2.5 g fat (1.5g saturated) in a 1 ounce serving, which is about 2 tablespoons When making farmer’s cheese, the liquid whey is drained off and the curds are pressed, yielding a product that’s drier than cottage cheese and crumbly. If you can’t find it, you can substitute part skim ricotta or cottage cheese.
  • 24 pieces or
  • 8 servings
  • 1 container
  • 12 oz
  • 2 teaspoons good quality balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • ¼ cup chopped basil
  • 1 head roasted garlic
  • 6 ounces farm



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