My bruschetta with ricotta, sun-dried tomatoes, and pine nuts is amazing!
Simple and easy, they can be a light and effortless dinner with friends, even making them assorted.
Below, you will find other tempting and tasty recipes in the links.
A perfect dinner with the arrival of summer in the coming months accompanied by a good glass of wine and some chat.
The idea for a quick dinner when the pantry is almost empty, with a bit of creativity you can bring a surprising idea to the table with few ingredients.
Bruschetta with ricotta, sun-dried cherry tomatoes, and pine nuts can be an appetizer or a light dinner in a smaller version.
- Portions: 2
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 slices of bread
- 3.5 oz of cow's milk ricotta
- 2 oz of sun-dried tomatoes in oil
- 0.25 oz of pine nuts
Steps
Toast the slices of bread on a griddle, toaster, or pan.
Proceed with toasting the pine nuts in a non-stick pan.
Spread the ricotta on the toasted bread slices, add the drained sun-dried tomato strips cut into small pieces, and finish with the toasted pine nuts.
Bruschetta with ricotta, sun-dried tomatoes, and pine nuts creates a great balance of flavors: the creaminess and delicacy of the ricotta perfectly blend with the savoriness of the tomatoes and the crunchiness of the pine nuts.
