- olive oil - 1/4 cup
- lemon juice - 3 Art. spoons
- Salt and ground pepper - - To taste
- tomatoes - 650 Grams
- English cucumber - 1 piece
- fennel bulb - 1 piece
- red onion - 1 piece
- olives - 1/3 Cups (without pits, cut in half)
- bread from whole grains - 4 Slices
- garlic - 1 tooth
- basil leaves - 1/2 cup
- Ricotta - 120 Grams
In a large bowl, beat the butter and lemon juice, season with salt and pepper. Add tomatoes, cucumbers, fennel, onions and black olives. Stir and refrigerate for at least 1 hour and up to 4 hours. Heat the oven. Lay the slices of bread on a baking sheet, bake until light brown on both sides, 1 to 2 minutes on one side. Place the bread on the work surface and rub it with the cut side of garlic. Slice the bread into slices. Place bread in 4 small bowls. Put on top of the vegetable mixture, ricotta and serve immediately.
Servings: 4