Bruschette with ricotta and strawberry jam
Ciabatta with pecorino, ricotta and strawberry jam.
Preheat the oven to 200 ° C.
Cut the ciabatta into 14 slices and spread over a griddle covered with parchment paper.
Ris the needles of the sprigs of rosemary, cut finely, mix with the oil and spread over the slices of bread.
Bake the bread in the middle of the oven in about 8 minutes until golden brown.
Grate the cheese and mix through the ricotta. Season with salt and pepper.
Remove the bruschette from the oven and spread with the ricotta mixture.
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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