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Fernando D'Agostino
Bruschette with ricotta and strawberry jam
Ciabatta with pecorino, ricotta and strawberry jam.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the ciabatta into 14 slices and spread over a griddle covered with parchment paper.
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Ris the needles of the sprigs of rosemary, cut finely, mix with the oil and spread over the slices of bread.
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Bake the bread in the middle of the oven in about 8 minutes until golden brown.
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Grate the cheese and mix through the ricotta. Season with salt and pepper.
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Remove the bruschette from the oven and spread with the ricotta mixture.
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Sprinkle with the rest of the rosemary and scrape the cheese over it. Spoon a dash of strawberry jam on each bruschetta.
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Nutrition
110Calories
Sodium8% DV200mg
Fat9% DV6g
Protein8% DV4g
Carbs3% DV10g
Fiber0% DV0g
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