Original sheet
Preparation details
Tempo di preparazione: 5 minuti
Ingredients and method are taken from the original document.
Ingredients
- 500g cow's milk ricotta
- 100g mascarpone
- 100g Zuccato Genovese Pesto
- 50g pomegranate seeds
- Extra virgin olive oil
- Fine salt
Method
01
Take a bowl, add the ricotta that has been previously drained.
02
Next, add a drizzle of extra virgin olive oil, mascarpone, and Zuccato Genovese Pesto.
03
Whisk well for 2 minutes, then pour the mixture into a piping bag and chill in the fridge for 1 hour.
04
Spread the pesto ricotta on toasted bread, ideal as an aperitif.
