Cheese and Escarola Bruschetta

Name: Cheese and Escarola Bruschetta
Yield: 20
Ingredients: 500g of medium cheddar cheese (10 units); 250g of escarola; 1/2 cup of finely chopped onion; 10ml of olive oil; 300ml of ricotta cheese; 100g of seedless tomatoes; 100g of mozzarella cheese from buffalo; 50g of black olives

1
500g of medium cheddar cheese (10 units)
2
250g of escarola
3
1/2 cup of finely chopped onion
4
10ml of olive oil
5
300ml of ricotta cheese
6
100g of seedless tomatoes
7
100g of mozzarella cheese from buffalo
8
50g of black olives

Ingredients

1
500g of medium cheddar cheese (10 units)
2
250g of escarola
3
1/2 cup of finely chopped onion
4
10ml of olive oil
5
300ml of ricotta cheese
6
100g of seedless tomatoes
7
100g of mozzarella cheese from buffalo
8
50g of black olives

Directions

1
Bake the cheddar cheese according to the packaging instructions
2
Let it cool a bit and cut it in half
3
Wash the escarola leaves, drain them, and cut them into thin strips
4
In a small pan, heat the olive oil and sauté the escarola with onion until wilted
5
Cut the tomatoes and mozzarella cheese from buffalo into small pieces
6
Cut the olives into slivers
7
On each half of the cheddar cheese, spread ricotta cheese, distribute the escarola, mozzarella cheese from buffalo, tomatoes, and olives
8
Place it in the oven again to warm up and serve immediately.