Bread with Ricotta, Cucumber, Apple and Sprouts
Prep: 15min
|
Servings: 4
|
Cook: 10min
Bread with ricotta, cucumber, apple and sprouts is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 EL toasted almond kernels
- 0.5 Vollkorn-Baguette
- 100 g Ricotta
- Salz
- Meerrettich (nach Geschmack)
- 0.25 Salatgurke
- 1 grüner Apfel
- 2 EL Sprouts (z. B. von Radieschen)
- 1 Handvoll gemischte Salatblätter
- Kräutersalz
- Olivenöl (zum Beträufeln)
- 1 TL heller Balsamessig
Instructions
-
1.
Toast the almonds in a dry pan until golden brown and let them cool.
-
2.
Slice the baguette into about 1 cm thick slices.
-
3.
Season the ricotta with salt and horseradish, then spread it on the bread. Wash and slice the cucumber and apple finely; arrange the slices fan‑shaped alternately on the bread. Sprinkle the almonds and sprouts over the top.
