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Tomato, pine nut and ricotta bruschetta by Claire Brookman

Tomato, pine nut and ricotta bruschetta for 4 person

Ingredients for Tomato, pine nut and ricotta bruschetta

Tomato, pine nut and ricotta bruschetta, How to Make

  • Step 1
    Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
  • Step 2
    Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.

Notes:

Additional information for Tomato, pine nut and ricotta bruschetta

Preparation: 0:10 Minutes, Cooking: 0:05 Minutes, Serving: 4 Person, Level:

Nutrition Info:

2202 kj Energy, 34g Fat Total, 9g Saturated Fat, 18g Protein, 431.45mg Sodium, 11g Carbs (sugar), 34g Carbs (total),

All nutrition values are per serve

This Tomato, pine nut and ricotta bruschetta published first on: Super Food Ideas, Images by: Ben Dearnley

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