2 Reviews

Very tasty--I spiced the heck out of the ricotta (added a bunch of fresh basil, some crushed red pepper, garlic powder, and oregano) and I also substituted the arugula for braised tuscano kale. A bit hit at my house.

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Dulcet Kitchen June 05, 2010

Wonderful! We all loved this. I used french bread that I sliced, brushed with butter and garlic and then toasted under the broiler. I didn't add any of the extras to the ricotta and I don't think I missed it. I loved the creamy ricotta and I love the taste. I can't get good parmigiano reggiano cheese that is kosher so it is not worth it and my husband doesn't like thyme. The only other thing I changed was to poach eggs rather than fry them; we have picky egg eaters. All in all, with the few changed I made, this was a wonderful 'sandwich' that I'll be making again. It was simple to make for a crazy week night but elegant enough for a tea or luncheon. Thanks for posting.

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Ilysse May 06, 2010
Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg