Savory bruschettas with tomato, rocket and salted cheese
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.
400 g chopped tomatoes “Il gran polposo” Petti
100 g rocket
60 g salted ricotta cheese
1 fresh spring onion
Extra-virgin olive oil