Bohemian Bruschetti

Feel the rhythm of the city with these ethereal and impressive bruschetti! Combine with ETHNO Cabernet Sauvignon & Mavrud and note the stunning excitement of the streets, leading to memorial experiences.


Franzella slices
Ricotta (250 g.)
Cream cheese
2 packs of hamon or prosciutto slices
Olive oil
4 tablespoons of fresh milk
The bark of a lemon
1 and 1/2 teaspoon of lemon juice
1 crust of lemon, grated
2 tablespoons olive oil
Salt and pepper
1 soup spoon wild onion, finely chopped



- Fill a shallow baking tray with baking paper.

- Put the slices of bread in the tray and sprinkle them with olive oil, salt and pepper.

- Bake the slices in a heated oven on 180 degrees.


Prepare the mousse from the other products as follows:

- Put the ricotta and the cream cheese in a medium bowl. Add the fresh milk, the lemon crust and the juice.

- Mix with a blender until you have a fluffy and creamy mixture.

- Add the olive oil, wild onion and flavor with salt and pepper.

- Mix with a rubber spatula until all the ingredients blend well.

- Season with salt, pepper, lemon and olive oil of your choice and taste.

- Arrange the backed slices on a plate and smear them with the mixture.

- Add a slice of hamon/prociutto on each peace.

- Combine with cheerful friends and ETHNO Cabernet Sauvignon & Mavrud, which will give you a sense of unique mellowness of the dish.


Have a good time!

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