Roasted farmhouse bread with ricotta, tuna, tomatoes and salad

Name: Roasted farmhouse bread with ricotta, tuna, tomatoes and salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 discs Farmhouse bread (à approx. 75 g); 2 can(s) Tuna without oil (input: 185 g each; output weight: 130 g each); 5 Stem(s) Parsley; 250 g Ricotta cheese; 1-2 TEASPOONS Olive oil; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Tomatoes; 75 g Baby Leave Salad Mix (with chard, rocket, spinach etc.); 12 Caper apples

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

4 discs Farmhouse bread (à approx. 75 g)
2 can(s) Tuna without oil (input: 185 g each; output weight: 130 g each)
5 Stem(s) Parsley
250 g Ricotta cheese
1-2 TEASPOONS Olive oil
1-2 TEASPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Tomatoes
75 g Baby Leave Salad Mix (with chard, rocket, spinach etc.)
12 Caper apples

Directions

1
Toast slices of bread in a toaster. Drain tuna in a sieve. Wash parsley, dab dry, remove leaves and chop finely. Mix ricotta, parsley, oil and lemon juice.
2
Season to taste with salt and pepper. Wash and clean the tomatoes and cut them into 8 slices. Clean, wash and drain the lettuce in a sieve. Cut caper apples in half. Spread slices of bread with ricotta, cover with slices of tomato.
3
Grate the cheese and sprinkle on the crêpes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle on top.