Roasted farmhouse bread with ricotta, tuna, tomatoes and salad

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 4
  • 4 discs Farmhouse bread (à approx. 75 g)
  • 2 can(s) Tuna without oil (input: 185 g each; output weight: 130 g each)
  • 5 Stem(s) Parsley
  • 250 g Ricotta cheese
  • 1-2 TEASPOONS Olive oil
  • 1-2 TEASPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Tomatoes
  • 75 g Baby Leave Salad Mix (with chard, rocket, spinach etc.)
  • 12 Caper apples

Directions

  1. 1

    Toast slices of bread in a toaster. Drain tuna in a sieve. Wash parsley, dab dry, remove leaves and chop finely. Mix ricotta, parsley, oil and lemon juice.

  2. 2

    Season to taste with salt and pepper. Wash and clean the tomatoes and cut them into 8 slices. Clean, wash and drain the lettuce in a sieve. Cut caper apples in half. Spread slices of bread with ricotta, cover with slices of tomato.

  3. 3

    Grate the cheese and sprinkle on the crêpes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle on top.

Nutrition Facts

KCAL
350 kcal
CARBS
35 g
FATS
13 g
PROTEINS
25 g

Categories & Tags

Snacks/Party