challah bruschetta with lemon ricotta and honey
recipe for challah bruschetta with fresh lemon ricotta, olive oil, honey, lemon zest and salt . appetizer, kosher, dairy.
fresh lemons, high quality whole milk ricotta cheese, medium challah loaf, quality extra virgin olive oil i prefer organic, garlic, peeled, sea salt or kosher salt, light colored honey
- 2 fresh lemons
 - 2 cups high quality whole milk ricotta cheese
 - 1/2 medium challah loaf
 - quality extra virgin olive oil i prefer organic
 - 1 clove garlic
 - peeled
 - sea salt or kosher salt
 - light colored honey

- before you begin, zest the yellow part of the peel from the two lemons using a fine microplane grater.
 - reserve the zest.
 - juice both of the lemons.
 - stir the fresh lemon juice into the ricotta cheese with a fork.
 - reserve the ricotta.
 - slice the halved challah loaf lengthwise to create two long, thinner loaves.
 - slice each loaf into slices that are about 3/4 inch thick.
 - to char the bread, you can grill it or broil it.
 - if grilling, make sure your grill or grill pan is preheated before you start.
 - brush both sides of each challah slice lightly with olive oil.
 - put the bread to the grill or griddle, and cook until slightly charred on each side, about 2 minutes per side.
 - alternatively, broil the bread slices about 3 inches from the heating element, flipping them after about a minute and watching them closely to make sure they don't get overly cooked/burnt.
 - when the bread is charred to your liking, remove it.
 - cut the peeled garlic clove in half.
 - rub the toasted side of each slice lightly with the cut side of the garlic clove.
 - to the side you've rubbed with garlic, add a generous smear of ricotta best to leave it kind of messy and rustic looking.
 - drizzle slices with more olive oil and sprinkle with salt.
 - drizzle a bit of honey over each bruschetta.
 - sprinkle each slice with a generous amount of lemon zest.
 - serve immediately while the bread is still toasty warm.
 - be prepared to make another batch it's addictive.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 fresh lemons
- 2 cups high quality whole milk ricotta cheese
- 1/2 medium challah loaf
- quality extra virgin olive oil i prefer organic
- 1 clove garlic
- peeled
- sea salt or kosher salt
- light colored honey

 ### Assistant: The ingredients you'll need are:
- 2 fresh lemons
- 2 cups high quality whole milk ricotta cheese
- 1/2 medium challah loaf
- quality extra virgin olive oil i prefer organic
- 1 clove garlic
- peeled
- sea salt or kosher salt
- light colored honey


You can follows these steps to make the recipe:
- before you begin, zest the yellow part of the peel from the two lemons using a fine microplane grater.
- reserve the zest.
- juice both of the lemons.
- stir the fresh lemon juice into the ricotta cheese with a fork.
- reserve the ricotta.
- slice the halved challah loaf lengthwise to create two long, thinner loaves.
- slice each loaf into slices that are about 3/4 inch thick.
- to char the bread, you can grill it or broil it.
- if grilling, make sure your grill or grill pan is preheated before you start.
- brush both sides of each challah slice lightly with olive oil.
- put the bread to the grill or griddle, and cook until slightly charred on each side, about 2 minutes per side.
- alternatively, broil the bread slices about 3 inches from the heating element, flipping them after about a minute and watching them closely to make sure they don't get overly cooked/burnt.
- when the bread is charred to your liking, remove it.
- cut the peeled garlic clove in half.
- rub the toasted side of each slice lightly with the cut side of the garlic clove.
- to the side you've rubbed with garlic, add a generous smear of ricotta best to leave it kind of messy and rustic looking.
- drizzle slices with more olive oil and sprinkle with salt.
- drizzle a bit of honey over each bruschetta.
- sprinkle each slice with a generous amount of lemon zest.
- serve immediately while the bread is still toasty warm.
- be prepared to make another batch it's addictive.
- .

