A delicious bruschetta variation made with puff pastry, ricotta, cherry tomatoes, and shredded bresaola.
Cut a rectangular sheet of puff pastry by making three vertical and three horizontal strips; you will obtain 9 rectangles.
Brush with oil and salt.
Cook in the air fryer or in the oven for 10 minutes at 190 degrees.
Cut and season the cherry tomatoes.
Take the pastries out of the oven, let them cool, and using a piping bag make little dollops of ricotta on the pastries, then add the tomatoes and the bresaola.
You can also fill them with diced cooked ham or robiola.
Italia
| Energy (kcal) | 113.27 |
| Carbohydrates (g) | 2.54 |
| of which sugars (g) | 2.54 |
| Fat (g) | 5.71 |
| of which saturates (g) | 3.31 |
| Protein (g) | 13 |
| Fibre (g) | 0.25 |
| Salt (g) | 0.48 |
