This Salami and Ricotta Bruschetta is perfect for summer with a garlic tomatoes and thyme salad.
Let me start with this: for me bruschetta is the most brilliant starter/snack ever been invented; it’s light, quick, easy, versatile and soooo tasty! All you have to do is to toast a slice of bread on a grill, brush it with a little garlic when it’s still hot and put on top of the bread whatever you like.
For this bruschetta I have prepared a little mixture of fresh cherry tomatoes, olive oil, finely chopped garlic and thyme. nothing sound easier or healthier, right? To make it even more tasty I have added a slice of salami filled with ricotta cheese on top of each bruschetta so that the taste is rich and strong like all Italian like it. this recipe is sooo easy and quich and it’s perfect for any occasion. I often prepare bruschetta in summer as a main meal because it’s fresh and quick and I could really eat those little gorgeous bites everyday. it could also be a nice idea for a lunch to bring to work, just be aware of the amout of garlic you brush on!
- 50gr Bread (2 slices)
- 2 Slices of Salami
- 2 tsp Ricotta Cheese
- 1 tbsp Olive Oil
- 2 Cloves of Garlic
- 5 Cherry Tomatoes
- 1 tbsp Chopped Thyme
- Salt and Pepper to taste
- Finely chop 1 clove of garlic, the thyme and 3 cherry tomatoes.
- Put in a bowl the chopped garlic, thyme and tomatoes together with 1 tbsp of olive oil and a pinch of salt.
- Toast 2 slices of bread for a few minutes untill they are slightely brown and brush some garlic on them whyle they are still hot.
- Garnish the slices of toasted bread with your tomatoes garlic and thyme salad.
- Garnish each slice of salami with one tsp of ricotta cheese and black pepper, then roll them up and put them on the bread as in the picture.
- Use 2 cherry tomatoes to garnish your salami rolls.
- Cut each slice of bread in half and serve.
- For this bruschetta I have used spelt and sunflower bread but you can use any bread you like.