Tomato, Pine Nut And Ricotta Bruschetta

The ingredient of Tomato Pine Nut And Ricotta Bruschetta

• 1 3 cup oregano leaves
• 350g well ventilated light ricotta cheese
• 1 3 cup 70g semi dried tomatoes chopped
• 2 tablespoons pine nuts toasted
• 20g parmesan cheese grated
• 8 slices day old sourdough bread
• 2 garlic cloves halved lengthways
• 1 3 cup extra virgin olive oil

The Instruction of tomato pine nut and ricotta bruschetta

• finely chop 1 4 cup oregano improve ricotta tomatoes pine nuts parmesan and chopped oregano in a bowl season subsequent to salt and pepper
• toast both sides of bread until golden rub cut side of garlic more than 1 side of bread drizzle each gone 1 teaspoon of oil culmination later ricotta mixture season in the same way as salt and pepper drizzle each behind 1 teaspoon of oil culmination subsequently long lasting oregano serve

Nutritions of Tomato Pine Nut And Ricotta Bruschetta

calories: 526 278 calories
calories: 34 grams fat
calories: 9 grams saturated fat
calories: 34 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 18 grams protein
calories: n a
calories: 431 45 milligrams sodium
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calories: nutritioninformation