Light Bites

Bruschetta with tuna and ricotta

SERVES 6

slices of bread (toasted)
250 g of ricotta
2 tablespoons of capers
1 handful of black or green olives
2 tuna cans
1 red onion
1 teaspoon of olive oil
pepper

1. Mix the olives, capers, onion and olive oil in the mixer until you get a creamy paste.
2. Spread this paste on hot toasted bread.
3. Sprinkle on top tuna pieces and decorate the bruschetta with rucola salad (arugula) or sun-dried tomatoes.

Enjoy!

 

Photo credits: Anamaria Olaru

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