skish
IT

Rusks with ricotta and pitted cherries

Ricotta and June cherries on crisp rusks, with a touch of almonds.

  • 8 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
Open in the app
Rusks with ricotta and pitted cherries

Per serving

Calories
364 kcal
Protein
12.8 g
Carbohydrates
53 g
Fat
13.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Italian rusks4
  • Ricotta60 g
  • Cherries120 g
  • Almonds8 g

Contains: gluten, lactose, nuts,

In season: May – July

Method

  1. Wash the cherries and remove the stalks; score them all the way round with a small knife, twist the halves apart and remove the stone.
  2. Roughly chop the almonds with a knife on a board into pieces a few millimetres across.
  3. Spread the ricotta on the rusks and scatter the cherries over.
  4. Finish with the chopped almonds and serve straight away.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play