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recipe

Recipe nr. 2

Bruschelle with herbs mushrooms and pumpkin

Ingredients

Bruschelle Maxi

400g

ricotta cheese

200g

mushrooms

5 pcs

2 teaspoons chopped mixed fresh herbs: chives, parsley, thyme

2 teaspoons

pumpkin

1 slice

garlic

1 clove

arugula

100g

balsamic vinegar

salt, pepper

How

Step 1

Clean the mushrooms and cut into slices not too thin. In a frying pan warm three tablespoons of extra virgin olive oil with a clove of crushed garlic and sauté the mushrooms adding salt and a little pepper. Cook over high heat until they are tender but still solid.

Step 2

Cut the pumpkin into cubes and sauté in a little olive oil adding a little of salt until it is tender.
Finely chopped fresh herbs and add them to ricotta with a pinch of salt and pepper.

Step 3

Cut into four parts the Bruschella and let it toast. Distribute to each quarter the ricotta, mushrooms and pumpkin. Add a few drops of balsamic vinegar, a pinch of red pepper and a few leaves of arugula. Serve immediately.

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