Ricotta bruschetta | Reader's Digest Australia

Ingredients

• 8 slices of sourdough bread, cut 1 cm thick, about 300 g in total
• 1 cup (250 g) ricotta
• ½ cup (60 g) pitted green olives, chopped
• ¼ cup (15 g) chopped fresh mint
• 150 g antipasto capsicums, well drained and roughly chopped
• fresh mint leaves, to serve
• Leaf and grape salad
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• salt and pepper
• 175 g mixed salad leaves, such as baby spinach, oak leaf and rocket
• ½ telegraph cucumber, sliced
• 200 g seedless red or green grapes