Bruschetta
- Ciabatta
- 365 g cherry tomatoes, diced finely
- Oil
- 1 small clove of garlic, chopped finely
- 1 level teaspoon of Italian herbs
- Basil, chopped into thin strips
- Pepper, salt
Preheat the oven to 180 °C (fan oven). Slice the ciabatta using the ritter food slicer. Place the bread slices on a baking sheet lined with parchment paper and brush both sides with a little oil. Bake for a few minutes until the bread is lightly golden brown.
Now chop the tomatoes, garlic, and basil, place them in a bowl with the remaining ingredients, and mix well. Then spread the mixture on the toasted ciabatta slices and enjoy.
Pumpkin carpaccio with feta cheese and thyme
- 300 g Hokkaido or butternut pumpkin
- 100 g feta cheese
- A few sprigs of fresh thyme
- 2 tbsp olive oil
- 1 tsp honey
- Salt & pepper
Thinly sliced pumpkin – sliced wafer-thin with the deli slicer – meets creamy feta, fresh thyme, and a simple dressing of olive oil, honey, salt, and pepper. A light, aromatic dish that is quick to make and really impresses.
Extra tip: The pumpkin can be sliced wafer-thin raw using the ritter deli slicer – this makes the carpaccio particularly tender and delicate in flavor.
Beetroot carpaccio with goat cheese
- Beetroot, pre-cooked
- Goat cheese
- Handful of arugula
- Walnuts
- Olive oil
- Balsamic cream
- Salt and pepper
Slice the beetroot into very thin, even slices, ideally using the precise ritter food slicer. Arrange the slices on a plate, crumble the goat cheese over them, and add the arugula and walnuts. Drizzle with olive oil and balsamic cream, then season with salt and pepper to taste.
This colorful, flavorful carpaccio is the perfect start to a romantic evening. Bon appétit!
Baked colorful bread
- 40 g parsley, finely chopped
- 30 g Parmesan cheese
- 1 clove of garlic, finely chopped
- 10 g capers, finely chopped
- 80 g soft butter
- 95 g grated mozzarella
- Cherry tomatoes, orange and red, halved
- Green jalapeño, cut into rings
- 4 slices of bread
Preheat the oven to 200°C convection. Use the ritter Food slicer to slice the bread into medium-thin slices. Not too thick. Prepare the parsley butter: Mix the parsley, butter, garlic, Parmesan, and capers well.
Spread the parsley butter evenly on the bread slices. Sprinkle with grated mozzarella. Top with cherry tomatoes and jalapeño rings.
Bake in the oven until the cheese is lightly browned, making sure it doesn't get too dry. Sprinkle with some fresh herbs. Done!
Summer toast
- 1 slice of bread
- 3 tbsp grainy cream cheese
- 2 slices of prosciutto/Parma ham
- 1 ripe peach
- Fresh basil leaves
- 1 tsp honey
- 1 pinch of chili flakes
- A little olive oil
- Salt, pepper
Wafer-thin prosciutto, creamy grainy cream cheese and juicy sweet peach – served on crispy sourdough bread. Topped with honey, basil, and a hint of chili.
Extra tip: Cut the bread and prosciutto wafer-thin with the ritter deli slicer – for maximum enjoyment with minimum effort.