Tomato, pine nut and ricotta bruschetta

Cooking Vegetarian Tomato, pine nut and ricotta bruschetta

Detailed step-by-step description of how to cook the dish "Tomato, pine nut and ricotta bruschetta". Try it by all means

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
  2. Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.

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1/3 cup oregano leaves
350g fresh ricotta cheese
1/3 cup semi-dried tomatoes, chopped
2 tbsp pine nuts, toasted
20g parmesan cheese, grated
8 slices day-old sourdough bread
2 garlic cloves, halved lengthways
1/3 cup extra-virgin olive oil

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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