skish
IT

Rye bread with sheep's ricotta, persimmon and walnuts

Tangy sheep's ricotta with sweet autumn persimmon.

  • 6 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Rye bread with sheep's ricotta, persimmon and walnuts

Per serving

Calories
330 kcal
Protein
10.8 g
Carbohydrates
45.9 g
Fat
12.8 g

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

Ingredients

For 1 serving

  • Rye bread50 g
  • Sheep's milk ricotta50 g
  • Persimmon100 g
  • Walnuts8 g

Contains: gluten, lactose, nuts,

In season: October – December

Method

  1. Toast the rye bread in a toaster or in a non-stick pan over medium heat, 2–3 minutes per side, until golden and crisp.
  2. Meanwhile remove the stalk from the persimmon, halve it and scoop out the soft flesh with a spoon, discarding the skin and seeds.
  3. Spread the sheep's milk ricotta on the bread and cover with the persimmon flesh.
  4. Finish with the walnuts broken up by hand.

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