Sparkling Ginger Mule and Canapés of Ricotta, Mint, Pine Nuts, Honey and Grana Padano
. Difficulty: Easy
. Serves: 4-6 people
. Preparation time: 10'
Ingredients6 slices rye bread
50 g Grana Padano
200 g ricotta
PreparationToast the bread slices in the oven for a few minutes until golden and let cool.
Spread the ricotta on the toasted bread, add the pine nuts and shavings of Grana Padano.
Top the canapés with a few drops of honey, a pinch of salt, pepper and a drizzle of olive oil. Serve immediately.
SPARKLING GINGER MULE (NON-ALCOHOLIC)100 ml ginger beer
15 ml sugar syrup
60 ml lime juice
Fill the glasses with ice cubes, pour in the remaining ingredients and mix well.
Garnish with a sprig of rosemary, basil leaves and slices of lime.