Italian

Parmesan crisp bruschetta

Name: Parmesan crisp bruschetta
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6
Cuisine: /italian
Ingredients: 1 1/2 cups (120g) parmesan, finely grated; 1 tablespoon plain flour; 250g mixed cherry tomatoes, chopped; 1 garlic clove, crushed; 12 white anchovies (boquerones), halved; 1/2 cup (75g) pitted kalamata olives, quartered; 1/4 bunch basil, small leaves picked; 1/2 cup (120g) ricotta; Extra virgin olive oil, to drizzle

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by Warren Mendes

delicious. team

Oct 03, 2015

Do as the Milanese do and dine on this pre-dinner snacks for a stylish start to your evening.

1 1/2 cups (120g) parmesan, finely grated
1 tablespoon plain flour
250g mixed cherry tomatoes, chopped
1 garlic clove, crushed
12 white anchovies (boquerones), halved
1/2 cup (75g) pitted kalamata olives, quartered
1/4 bunch basil, small leaves picked
1/2 cup (120g) ricotta
Extra virgin olive oil, to drizzle

Method

1.

Preheat the oven to 200C.
2.

Combine parmesan and flour in a bowl. Spoon onto a baking paper-lined baking tray and press into a 24cm x 14cm rectangle. Bake for 8 minutes or until golden. Remove and cool completely, then break into crisps.
3.

Combine tomato, garlic, anchovy, olive and basil in a bowl, and season with pepper. Spread ricotta over parmesan crisps, then top with tomato mixture and drizzle with olive oil.