Bruschetta with ricotta cheese
Bruschetta is one of the iconic dishes of Italian cuisine: flavorful, quick and easy to prepare, it’s perfect as an appetizer or aperitif.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
6
slices
bread
-
400
g
Mutti Polpa - Finely Chopped Tomatoes
-
200
g
fresh ricotta cheese
(of your choice, almond or traditional)
-
1
clove
garlic
-
t.t.
extra virgin olive oil
-
t.t.
oregano
-
t.t.
salt
-
t.t.
fresh basil leaves
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Bruschetta with ricotta cheese: Method
- The evening before, transfer the Mutti Finely Chopeed Tomatoes to a fine-mesh sieve set over a bowl. Cover and refrigerate overnight to allow excess liquid to drain, resulting in a thicker consistency.
- The next day, place the drained tomatoes in a bowl and season with extra virgin olive oil, oregano, and salt to taste. Gently mix and set aside.
- Mash the ricotta cheese with a fork until smooth and creamy.
- Slice the bread into pieces about 1.5–2 cm thick and toast them on a grill pan or in the oven until golden on both sides. While still warm, rub each slice with a peeled garlic clove to enhance the aroma.
- Prepare two variations: Classic version: top the toasted bread with the seasoned Mutti Finely Chopped Tomatoes. Creative version: alternate layers of ricotta and tomatoes, using a spoon and gently pressing to create an elegant, visually appealing pattern.
- Finish with fresh basil leaves and serve immediately while the bruschette are still crisp and fragrant.
