Ricotta Bruschetta with Bresaola and Parmesan, a fresh and light recipe with rye bread toasted on the grill or in the oven and topped with fresh and tasty ingredients.
I use bruschetta especially in the summer to enrich my table or brighten it with simple yet imaginative recipes.
In this case, I literally used what I had in the fridge (open packets and boxes!), for this idea that can be easily enjoyed for lunch or dinner.
Below I leave you a couple of ideas for making easy and tasty bruschetta different from the usual.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Portions: 2 people
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 4 slices rye bread
- 3.5 oz cow's milk ricotta
- 3.5 oz bresaola
- 0.7 oz valerian (lamb's lettuce)
- 0.7 oz shavings of Grana Padano
- to taste extra virgin olive oil
Tools
- 1 Grill
- 1 Spatula
Steps
To make the Ricotta Bruschetta with Bresaola and Parmesan, first toast the bread for a couple of minutes per side on a grill over low heat.
Let it rest for a couple of minutes and continue with the topping.
Spread the ricotta evenly on the slices of bread.
Add the valerian, slices of bresaola, and shavings of Grana Padano.
Add a drizzle of oil.
Bring the dish to the table and enjoy immediately
