Tomato-Ricotta Slices

Name: Tomato-Ricotta Slices
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 350 g Flatbread (approx. 9 cm; from the middle); 6 Tl Olive oil; 1 TABLESPOON Pine nuts; 1/2 bunch (approx. 30 g) Rocket; 1 small clove of garlic; 100 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g cherry tomatoes; 30 g Parmesan cheese

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

350 g Flatbread (approx. 9 cm; from the middle)
6 Tl Olive oil
1 TABLESPOON Pine nuts
1/2 bunch (approx. 30 g) Rocket
1 small clove of garlic
100 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g cherry tomatoes
30 g Parmesan cheese

Directions

1
Cut flat bread into 6 strips (1-2 cm thick each). Sprinkle 1 teaspoon of olive oil on each side. Cut slices in half and roast them under the hot grill until golden brown. Roast pine nuts in a pan without fat.
2
Remove and chop roughly. Clean and wash the rocket and drain well. Chop the rocket finely. Peel garlic and chop very finely, or press through a garlic press. Mix ricotta, rocket, pine nuts and garlic and season to taste with salt and pepper.
3
Wash and halve the tomatoes. Spread bread with ricotta cream and cover with tomatoes. Finally, slice Parmesan cheese on top and sprinkle with coarse black pepper.