Author Notes
When in a hurry today I made these for a lunch on the go. —Sagegreen
Ingredients
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2
parmesan crisps
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1/8 ounce
fresh ricotta cheese
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1/8 ounce
Bulgarian sheep's feta cheese
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1 tablespoon
snipped fresh basil, dill and flat leaf parsley, snipped
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2
slices of pickled green tomato
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2
small heirloom tomatoes, sliced
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dash of kosher salt
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sliced strip of prosciutto or cooked bacon, optional topping
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2 tablespoons
roasted tomato bruschetta, optional topping
Directions
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Mix the ricotta and feta together. Then spread upon the crisps.
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Garnish with the fresh tomatoes and herbs and a dash of salt. Add crumpled bacon or sliced prosciutto and roasted tomato bruschetta for optional toppings, if desired.
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