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| Preparation time: | 10′ |
| Cooking time: | 5′ |
| Difficulty: | Easy |
| Servings: | 4 |
Ingredients:
- 4 slices sourdough bread
- 200 g. grated ricotta
- 1 medium tomato grated
- 15-20 leaves of young spinach
- 4 table spoons tapenade Pylos Poems
- ½ teas poon each dried thyme or fresh
- 1 ½ tb. sp Organic extra virgin oil Pylos Poems
- Salt and pepper
Execution:
- In a small bowl add the leaves of young spinach and marinate with Organic extra virgin oil Pylos Poems
- In another bowl ,we add the grated ricotta cheese and grated tomato and mix together and leave it
- Bake in lightly grill the bread slices until they get golden brown
- When slices turned browned spread them with the olive paste Pylos Poems and then dusted them with thyme
- Place the marinated salad leaves onto the speeded bread slices and put on top the mixture of grated ricotta and tomato
- finish it with seasoning with pepper and salt and serve them.
