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🌵 Bruschetta with Prickly Pear and Ciacci

320 kcal · 20 min · 4 servings

Ingredients

• 6 Scheiben Ciacci (Tuscan flatbread rye mix)
• 200 g Fresh prickly pear fruit (Opuntia ficus-indica)
• 30 g Almond paste (ground almonds)
• 20 ml Walnut oil
• 20 g Raisins
• 1 Stück Lemon
• 1 g Pepper (black, freshly ground)

Instructions

1. 1. Peel the prickly pear fruits, remove the small seeds, and mash the pulp into a puree.
2. 2. Soak the raisins in warm water for 5 minutes. Add the almond paste and lemon juice (from half a lemon) to the prickly pear puree.
3. 3. Mix the drained raisins with the puree. Season with a pinch of salt and fresh pepper.
4. 4. Cut the Ciacci slices into thin strips or small squares.
5. 5. Toast the bread in a toaster or pan without oil until crisp.
6. 6. Spread the prickly pear almond mixture thinly on each bread surface. Drizzle the bruschetta with walnut oil just before serving.

Nutrition per serving

• kcal: 320
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 42 g