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Creamy bruschetta

6

  • 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.

2

Add ricotta creamed with chives and basil.

3

4

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.

5

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

7

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