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Creamy bruschetta


  • 4 eggs
  • 250 g fresh ricotta
  • 4 sprigs of basil, chopped
  • chives, chopped
  • 30 g butter
  • salt, pepper
  • 2 ripe tomatoes
  • extra-virgin olive oil

Melt on bain-marie the butter with 1 Tbs water. Add the eggs slightly beaten, salt, pepper and cook under low heat, until creamy, always mixing (~ 15 minutes). Do not make an omelette!

1 (2)

Cut the basil leaves and chives with a scissor.


Add ricotta creamed with chives and basil.



Cut the tomatoes in halves, or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem. Cube the tomatoes and season with salt, 1 Tbs olive oil, basil and chives. Set aside.

Prepare the bread:

Slice the bread on 1 cm thick slices. Coat one side of each slice with olive oil using a pastry brush, or just drizzle some oil and sprinkle some chives. Place on a cooking sheet. Place the tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. You also can rub some garlic in the slices.


Spoon the cheese cream, place some tomatoes topping on each slice of bread and serve.



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