Durum wheat bruschetta with ricotta cream creamed with artichokes in oil, marjoram and taralli crust with fennel


  • 12 slices of durum wheat bruschetta
  • 150 g of creamed ricotta
  • 200 grams of artichokes in oil
  • 1 sprig of marjoram
  • 1 teaspoon of honey
  • 12 small slices of seasoned ventresca
  • 8 taralli with fennel
  • Extra virgin olive oil
  • Chili powder
  • Salt to taste

Put the ricotta in a bowl, add the diced artichokes, the marjoram leaves,
honey, chilli powder to taste, salt, a few drops of extra virgin olive oil.
Mix well and spread the ricotta on the still warm durum wheat bruschetta.
Arrange them on plates and sprinkle with the crumbled taralli. On top, add the slices of Ventresca

NB It is possible to put the bruschetta in the oven just before serving

Recipe proposed by Chef Giorgio Gianni of the Locanda degli Angeli located in Via Cesare Battisti, 22- Cassano Murge (Ba)


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