Pan Premium - fibre con mais
INGREDIENTS:
- Herb-flavored ricotta
- Oil
- Radishes
- Cucumbers
- Toasted pine nuts
- Edible flowers
INSTRUCTIONS:
Start by preparing the herb-flavored ricotta cream. In a bowl, mix the plain ricotta with your favorite herbs and a drizzle of extra virgin olive oil until you have a smooth, fragrant cream. Transfer the mixture to a pastry bag for the final decoration.
Wash the cucumber and radishes and slice them thinly to achieve a crisp yet delicate texture. Meanwhile, lightly toast the pine nuts in a skillet—they’ll be the finishing touch to add a pleasant crunch. Using a round cutter, cut small discs from the bread slices and arrange them on a serving plate.
Now we can assemble our bruschetta: using the pastry bag, pipe small, closely spaced dots of herb-infused ricotta onto the surface of the bread discs. Add the cucumber and radish slices, finish with a sprinkle of toasted pine nuts, and garnish with a few edible flowers for an even more visually striking presentation.
Our bruschetta is ready: fresh, light, and full of contrasting flavors and textures.
Check out the video recipe on our Instagram channel!
