Tomato and Olive Ciabatta
An unexpected visit or a tasty idea for an aperitif in the countryside.
These croutons creatively solve every situation!
Serves:
6 slices
Time:
about 25 mins
Ingredients:
- 1 Ciabatta bread
- 100g (3.5 oz) Fresh ricotta
- 100g (3.5oz) Cherry tomatoes
- Green and black pitted olives by La Rocca
- 6 Sprigs of rosemary to garnish
- Oil
- Salt
- Pepper to taste
Method:
- Cut the bread into thick slices and heat it slightly in the oven then spread with fresh ricotta.
- Cut the tomatoes and olives into thin slices and arrange them on the bread. Season with a drizzle of oil, salt and pepper and garnish with a sprig of rosemary.
- They are perfect for a snack or aperitif with family and friends and taste delicious when accompanied by a glass of Lacrima di Morro d’Alba red wine.
