Pumpkin toast with ricotta and truffle

Name: Pumpkin toast with ricotta and truffle
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g piece of young cheese; 50 g old cheese; 1 twig fresh rosemary; 100 g ricotta; 8 slice hearty spelled bread; 450 g frozen pumpkin cube; 4 el truffle mayonnaise

Tosti of spelled bread with young cheese and old cheese, rosemary, ricotta and pumpkin. Baked with truffle mayonnaise.

Ingredients

Directions

Grate the young and old cheese. Ris the needles of the rosemary and cut finely.
Mix the cheeses and rosemary with the ricotta and season with freshly ground pepper.
Spread all slices of bread with the cheese mixture. Put in the thawed pumpkin and colander and carefully press out some of the moisture.
Divide the pumpkin pieces over half of the buns and cover with the rest of the slices of bread.
Spread the top of the sandwich with the truffle mayonnaise.
Heat for 4 sandwiches 2 frying pans without oil or butter on low heat and place the sandwiches with the tops down in the pans.
Now coat the tops with the rest of the mayonnaise. Bake the sandwiches for 10 minutes with the lid on the pan on low to medium heat. Turn halfway.
Remove the lid from the pan, raise the heat a little and cook for another 4 minutes for a golden brown and crunchy exterior. Turn halfway.