This Ricotta and Sausage Bruschetta is from Tuscany, where bread is famously unsalted, called ‘silly bread’ – pane sciocco or pane sciapo, therefore the toppings for bruschettas made with Tuscan bread need to have an extra kick: sauces, gravies or fresh cheese and sausage just like in this recipe.
Serves: 4 | Preparation time: 5 mins | Cooking time: 20 mins
- Ricotta cheese: 250 g
- Pork or Cumberland sausage: 3 medium-sized sausages (about 350 g)
- Bread, sliced: about 4 slices
- Fresh thyme or myrtle: about a sprig
- EVOO – Extra Virgin Olive Oil: to taste
- Black pepper: to taste
Preheat the oven to 180°C.
Remove sausages casings, crush the meat with a fork and mix it along with ricotta, thyme (or myrtle), black pepper and a tbsp of Evoo in a bowl.
Place the bread slices on a baking tray lined with a sheet of baking paper, and top each of them with the creamy sauce you just got. Add on top a splash of olive oil and bake for about 15-20 minutes.
Decorate with some leftover fresh herbs and serve warm.