Ricotta from Berloumi from our dairy is already so creamy and soft that you don’t need to do anything more with it. Spread the ricotta on the bruschetta in a smooth motion, leaving a little space in the middle to add the garnish. We finish the bruschetta with ricotta with pieces of tomato, but be sure to try our Sicilian caponata.

You cut two ripe tomatoes into wedges and remove the seeds. Then cut them into strips, and then again into cubes. Mix the diced tomatoes with 3 grams of salt, and strain. At the end, add 3 grams of olive oil and some chopped basil.

Cut a ciabatta or other rustic baguette into slices about 1 cm thick. Then toast the slices briefly under the grill. Let them cool briefly, but do not put them on top of each other.