Bruschetta with ricotta Unagrande
4 servings
10 minutes
Ricotta bruschetta Unagrande is a refined Italian appetizer masterpiece inspired by traditional Mediterranean cuisine. Light and crispy slices of ciabatta, toasted to a golden crust, create the perfect base for a delicate cream of ricotta, parmesan, and olive oil. This mix adds softness and depth of flavor to the dish, while fresh pepper, green onions, and parsley contribute brightness and freshness. The finishing touches – tangy olives and drops of balsamic sauce – give the bruschetta a light acidity and make them a true gastronomic delight. It's the perfect choice for a light dinner, elegant appetizer, or festive buffet, combining taste and elegance in one simple yet delightful dish.
1
Slice the ciabatta and toast it on the grill or in the oven.
- Ciabatta: 30 g
2
Mix ricotta, olive oil, parmesan, salt, and pepper until smooth (not too runny). Spread the mixture on a hot toast.
- Ricotta cheese: 30 g
- Grated Parmesan cheese: 5 g
- Spring onion: to taste
- Balsamic glaze: to taste
3
Decorate with green onion sprigs, parsley, slices of fresh pepper, and halved olives. Optionally, the dish can be garnished with a few drops of balsamic sauce.
- Pitted black olives: 10 g
- Fresh bell pepper: 10 g
- Parsley: 1 stem
- Spring onion: to taste
- Balsamic glaze: to taste
