1/2 pineapple
500 g of fresh Bacaba ricotta, mashed
1 tablespoon of chopped parsley
50 g of seedless raisins
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
Parsley leaves for garnish
1/2 pineapple
500 g of fresh Bacaba ricotta, mashed
1 tablespoon of chopped parsley
50 g of seedless raisins
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
Parsley leaves for garnish
Cut the pineapple into cubes and microwave for three minutes
Drain and reserve
In a bowl, mix the ricotta with parsley, raisins, and pineapple
Season with olive oil, salt, and pepper
Refrigerate for one hour and garnish with parsley leaves
Serve with green salad and crackers.
