Fresh summer friselle: crunchy friselle topped with a basil-flavored sheep's ricotta cream and seasoned datterino cherry tomatoes. A simple, quick and customizable recipe, perfect as an appetizer, light lunch or single dish on hot days.
Cut the datterino cherry tomatoes into cubes and place them in a bowl.
Season the cherry tomatoes with a drizzle of extra virgin olive oil and a light sprinkling of salt; mix well and let rest to develop flavor.
In another bowl, place the sheep's ricotta.
Add a drizzle of extra virgin olive oil, a pinch of salt and some finely chopped fresh basil leaves.
Mix well until you get a smooth and even cream.
Take the friselle and generously spread the basil ricotta cream over their surface.
Distribute the seasoned cherry tomatoes evenly over the ricotta cream on the friselle.
Finish with a few fresh basil leaves for garnish and serve.
Bowls
Knife
Spoon
Italia, Puglia
| Energy (kcal) | 162.14 |
| Carbohydrates (g) | 24.04 |
| of which sugars (g) | 3.32 |
| Fat (g) | 4.75 |
| of which saturates (g) | 2.75 |
| Protein (g) | 6.75 |
| Fibre (g) | 1.15 |
| Salt (g) | 0.29 |
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