Ricotta with vegetables on crispy bread

Category: Cold meals and snacks
Ricotta with vegetables on crispy bread

Ingredients

Ricotta
A tomato
Cucumber
Bell pepper (yellow)
Crispbreads "Seven cereals"
Garlic
Salt
Pepper
Mixture "Italian herbs"
Olive oil
Lemon juice
Lemon zest

Cooking method

  • For this snack you can take fresh or dried vegetables, grilled vegetables. It seems to me that dried vegetables are most suitable, as their pungent taste enriches the taste of ricotta.
  • Cooking sun-dried tomatoes, peppers and cucumbers. Cherry tomatoes (you can take ordinary tomatoes) cut into halves, extract the juice and seeds, cut out the area near the stalk, cut each half in half again. Cut the cucumbers and peppers into small cubes. Place prepared vegetables on a plate (always in one layer), sprinkle with salt, pepper and dry mixture "Italian herbs". As spices, you can take both Provencal herbs and French herbs. We put it in the microwave (I chose the 600 mode) for 5 minutes. Grease the finished vegetables with olive oil.
  • Salt ricotta (you can take any soft cheese or cottage cheese), add crushed garlic, lemon zest, lemon juice. Mix ricotta with sun-dried vegetables.
  • For the base, I used Dr. Korner's Seven Cereals crispbread. For this purpose, you can use toasts from Borodino (or any other) bread, biscuits, crackers.
  • Spread a mixture of ricotta with vegetables on the bread.
  • Bon Appetit!


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