Spread, slice, snip, and go

By Sagegreen
September 29, 2010
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Author Notes:

When in a hurry today I made these for a lunch on the go.


Serves: 1

  • 2 parmesan crisps
  • 1/8 ounce fresh ricotta cheese
  • 1/8 ounce Bulgarian sheep's feta cheese
  • 1 tablespoon snipped fresh basil, dill and flat leaf parsley, snipped
  • 2 slices of pickled green tomato
  • 2 small heirloom tomatoes, sliced
  • dash of kosher salt
  • sliced strip of prosciutto or cooked bacon, optional topping
  • 2 tablespoons roasted tomato bruschetta, optional topping
  1. Mix the ricotta and feta together. Then spread upon the crisps.
  2. 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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