Ingredients for: 1 person
200 g of ricotta cheese
2 teaspoons of chopped mixed fresh herbs: chives, parsley, thyme
1 slices of pumpkin
1 garlic cloves
Clean the mushrooms and cut into slices not too thin. In a frying pan warm three tablespoons of extra virgin olive oil with a clove of crushed garlic and sauté the mushrooms adding salt and a little pepper. Cook over high heat until they are tender but still solid.
Cut the pumpkin into cubes and sauté in a little olive oil adding a little of salt until it is tender.
Finely chopped fresh herbs and add them to ricotta with a pinch of salt and pepper.
Cut into four parts the Bruschella and let it toast. Distribute to each quarter the ricotta, mushrooms and pumpkin. Add a few drops of balsamic vinegar, a pinch of red pepper and a few leaves of arugula. Serve immediately.