Bruschetta ricotta pears honey & GIA Shallot

Ingredients for 4:

GIA Shallot Puree 15 g
Ricotta 240 g
Pink pepper 10 g
Oil, salt, pepper to taste
Honey 30 g
Walnut kernels 20 g
4 slices of grilled bread, fresh thyme.

Preparation

Mix all the ingredients together in a bowl. Place the mixture on the slices of grilled bread and garnish with walnuts, thyme, and honey.
Roast beef with mustard sauce and GIA Vegetable Base for Soffritto

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