Spelt Bruschetta with Mushrooms, Bresaola and Ricotta
For 10-15 people (small wooden boats, tasting portions)
- 2 bigger slices of spelt bread, cut in half
- 350 g mixed mushrooms (such as oyster and button mushrooms, boletus, chanterelles…)
- 100 g ricotta
- 2-3 sprigs of thyme
- 6 thin slices of bresaola (or another air-dried or smoked ham or bacon)
- olive oil, salt and pepper
Clean the mushrooms and cut into bigger chunks. Turn the BORA Tepan to 220 degrees Celsius, drizzle with some oil and fry the mushrooms in one zone and the bread – until golden-brown – in the other. Season the mushrooms with salt and thyme.
Season the ricotta with salt and pepper and spread it onto the bread. Arrange the mushrooms on top, season with pepper and garnish with the bresaola and fresh thyme.