Bruschette

Preheat the oven to 200 ° C.

Put the ricotta on a baking sheet covered with parchment paper. Bake for about 25 minutes until the cheese starts to color. Meanwhile, boil the eggs hard in 8 minutes.

Scare under running cold water, peel them and cut into slices.

Meanwhile cut the caps of the ciabattas and cut both loaves into 12 slices.

Place them carefully on the baking tray next to the ricotta, drizzle with the oil and bake for 8 minutes in the oven.

Meanwhile, heat the oil in a wok. Press the garlic over the wok and add the spinach in parts.

Let it shrink already, stirring and put the spinach in a sieve. Push out as much moisture as possible with the convex side of a spoon.

Put the shrimp and pesto in a bowl and scoop. Clean the orange and grate the orange skin of the fruit above it and scoop through it.

Remove the bruschette from the oven and let it cool down for a while. Halve the garlic and rub with the cutting edge over all bruschette.

Divide the spinach about 1/3 of the bruschette. Break the ricotta into pieces and put on it. Sprinkle with pepper.

Brush 1/3 of the bruschette with truffle tapenade, top with 1/2 slice of mortadella and spread the egg over it.

Divide the pesto shrimp over the rest of the bruschette. Tear the basil leaves into pieces and spread over the shrimp bruschette.