Parmesan crisp bruschetta

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How to make Parmesan crisp bruschetta

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:08
  • Total Time : 0:28

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

Method

  • Step 1 Preheat the oven to 200C.
  • Step 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.
  • Step 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.

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