Ricotta Bruschetta




• 4 slices ‘pão caseiro’ bread
• 2 tbsp Galbani ricotta
• 50ml olive oil
• 1 clove garlic
• 1 sprig basil
• 2 ripe tomatoes
• 70g Beretta Parma Ham
• 1 sprig rocket
• Freshly ground pepper


Toast the slices of bread • Rub with the garlic clove and drizzle lightly with olive oil • Spread ricotta cheese on the slices and cover with rocket leaves • Peel the tomatoes, remove the seeds and cube • Season with a little olive oil, freshly ground pepper and chopped basil leaves • Arrange on the toast and cover with slices of Parma ham, rolled up like flowers

Tip: serve with good white wine, very chilled or Vinho Verde.

Ricotta Bruschetta

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