Mediterranean bruschetta


  • Bread
  • 100 gr of fresh ricotta
  • Basil leaves
  • 75 gr of salted ricotta
  • 100 gr of PomUp
  • Olive oil


Place the ricotta, the drained PomUp and two basil leaves in a container. Blend until obtaining a homogeneous, soft and velvety mousse. In the meantime, toast the bread in the oven until it reaches a full browning. Finally spread the PomUp mousse, a sprinkling of salted ricotta flakes, a basil leaf and a little oil on the bruschetta. We recommend serving the cold dish as an appetizer.

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