The bruschetta with hard-boiled egg yolk cream and ricotta are delicious appetizers to prepare as a starter or to use up leftover ricotta and stale bread. They are simply delightful, eaten cold, and the hard-boiled egg yolk cream can be prepared in advance, personalized with spices we like best.
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 hard-boiled eggs
- 3.5 oz cow's milk ricotta (or robiola)
- to taste fine salt
- to taste extra virgin olive oil
- to taste freshly ground pepper
- 5 leaves fresh basil
- to taste curry
- 6 slices small bread (also gluten-free)
- 6 cherry tomatoes
Steps
Boil the eggs for 7 minutes, starting from the first boil. After 7 minutes, turn off the heat, leave the eggs for another minute in the boiling water. Then discard the boiling water, immerse the eggs in cold water, and let them cool for about half an hour; finally, peel them and cut them in half.
Grill the bread slices on both sides.
Wash the cherry tomatoes and cut them into thin wedges.
Scoop out the hard-boiled yolks with a teaspoon and place them in a small bowl. Add the ricotta, finely chopped basil leaves (already washed and dried), and all the other ingredients. Stir until you obtain a creamy mixture.
Spread some hard-boiled egg yolk and ricotta cream on the bruschetta, finish with a bit more chopped basil and the tomato wedges.
