Bruschetta Anchovy and Ricotta

FD3CFBCF-C458-4EE1-B7C2-507E3E2349E04 people | 10 min.

What you need

  • 4 slices of rustic italian bread (casareccio)
  • 12 anchovy fillets
  • 150 gr. fresh italian ricotta
  • rocket salad
  • extra virgin olive oil
  • ground pepper
  • salt


Toast the bread slices until lightly browned.  Spread the ricotta on top. Add some rocket leafs.
Lay 3 anchovy fillets on top of each bread slice.
Drizzle a bit of olive oil, pepper, salt and just a few lemon drops.

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