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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
- 
                                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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Nutrition
                                110Calories
                            
                            
                                Sodium8% DV200mg
                            
                            
                                Fat9% DV6g
                            
                            
                                Protein8% DV4g
                            
                            
                                Carbs3% DV10g
                            
                            
                                Fiber0% DV0g
                            
                        
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