Tomato Ricotta Open Sandwich

Name: Tomato Ricotta Open Sandwich
Yield: 152 g
Ingredients: fresh basil leaves 5 g; marinated tomatoes 70 g; Denmark Fresh Ricotta 25 g; original sourdough 50 g; olive oil 2 g

223 kcal

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Ingredients

Main ingredients

fresh basil leaves 5 g
marinated tomatoes 70 g
Denmark Fresh Ricotta 25 g
original sourdough 50 g

Seasonings/Sauce

olive oil 2 g

Nutrition summary

Carbohydrates 28.34 g 50%

Protein 6.42 g 11%

Fat 9.6 g 38%

Serving size 152g

Cooking steps

1

Slice the baguette into 1.5cm thick pieces.
2

Brush olive oil on each slice and toast until golden brown in a preheated pan.
3

Thinly slice the tomatoes.
4

Generously spread ricotta cheese on the toasted bread.
5

Place tomato slices on top.
6

Sprinkle a little salt and pepper.
7

Top with basil leaves and drizzle with olive oil to finish.

Tomato Ricotta Open Sandwich

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