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

  1. 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.
  2. Combine the ricotta with low-fat mayonnaise, salt, and stir. Spread the cheese mass over the toasted bread slices.
  3. 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.
  4. 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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