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Bruchetta with baked tomatoes, Sundried tomatoes, Ricotta and Mozzarella cheese

Bruchetta with baked tomatoes, Sundried tomatoes, Ricotta and Mozzarella cheese

What yo need:

  • bread

  • 200 g of ricotta

  • 200 g of mozzarella

  • 5-6 pieces of sun-dried tomatoes

  • 12 cherry tomatoes

  • 1 tablespoon dried herbes Provence

  • olive oil

  • Fresh basil

  • 3 cloves of garlic

  • salt and pepper

 

Method:

  • Turn over the tomatoes in Herbes de Provence spices, olive oil and 2 finely chopped garlic cloves. Bake the tomatoes in refractory grease in a 200 degree hot oven for approx. 3-4 minutes. Mix the ricotta and mozzarella together with a fork. Add finely chopped sun-dried tomatoes. Season with salt and pepper. Rub the bread slices with 1 clove of garlic. Butter the ricotta / mozzarella mixture onto the bread. Top with fresh basil and baked tomatoes. Sprinkle some olive oil over and serve.

 

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