Bruschetta with Ricotta
by Editorial Staff
Delicious sandwiches can be served with breakfast or taken with you on the road to work. They are prepared literally in 15 minutes.
Cook: 15 minutes
Ingredients
- Rye bread – 2 slices
- Tomato – 2 pcs.
- Ricotta – 80 g
- Mayonnaise – 1 tablespoon
- Salt – 2 pinches
- Ground black pepper – 2 pinches
Directions
- Heat the skillet. Cut the bread slices in half or diagonally. Fry them in a skillet without oil for about 1 minute, on both sides. Then cool it down.
- Combine the ricotta with low-fat mayonnaise, salt, and stir. Spread the cheese mass over the toasted bread slices.
- Wash lettuce and tomatoes. Cut green cores out of the fruit and cut them into slices. Place a slice of lettuce on the cheese layer and a slice of tomato on top of it.
- Pepper the dish to taste. You can sprinkle with balsamic vinegar if you have one. Ricotta and tomato bruschetta is ready! Serve the dish to the table!
Enjoy it!
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