Taste of Home
Savory bruschettas with tomato, rocket and salted cheese
Method
Clean and thinly cut the spring onion, put it with oil to stew in a non-stick frying pan.
When softened, add the chopped tomatoes “Il gran polposo” Petti, salt and pepper and let it cook for 10 minutes. Meanwhile, rub the rocket with your hands and toast the 4 slices of bread. Serve the savory bruschettas with a base of tomato, rocket salad, grated salted ricotta and raw olive oil.
When softened, add the chopped tomatoes “Il gran polposo” Petti, salt and pepper and let it cook for 10 minutes. Meanwhile, rub the rocket with your hands and toast the 4 slices of bread. Serve the savory bruschettas with a base of tomato, rocket salad, grated salted ricotta and raw olive oil.
Ingredients
4 slices of whole bread
400 g chopped tomatoes “Il gran polposo” Petti
100 g rocket
60 g salted ricotta cheese
1 fresh spring onion
Extra-virgin olive oil
Salt
Pepper
400 g chopped tomatoes “Il gran polposo” Petti
100 g rocket
60 g salted ricotta cheese
1 fresh spring onion
Extra-virgin olive oil
Salt
Pepper
