Bruschetta with Ricotta of Berloumi and tomato

Berloumi’s Ricotta from our Dairy is already so creamy and soft that you don’t have to do anything with it anymore. Spread the ricotta in a smooth motion on the bruschetta and leave a little space in the middle to put the garnish on it. We finish the bruschetta with ricotta with pieces of tomato, but definitely try it our Sicilian caponata.

You cut 2 ripe tomatoes into wedges and remove the seeds. Then you cut them into strips, and then again into cubes. Mix the tomato cubes with 3 grams of salt, and drain. At the end you add 3 grams of olive oil and some finely chopped basil .

You cut a ciabatta or other baguette into oblique slices of about 1 cm thick. Then toast the slices under the grill. You then let them cool briefly, but do not place them on top of each other.