Bruschettas with Turmeric and Cheese Cream

Ingredients for cooking

500 g asparagus
6 slices of bread suitable for bruschetta,
cut in a half
salt, black pepper

Turmeric and Cheese Cream:

4 g turmeric
50 g grated parmesan
50 g Trevalli Fresh ricotta
150 ml Trevalli UHT cooking cream
1 teaspoon of cornstarch
3 spoons of Trevalli Whole Milk

Preparation

Clean the asparagus and cut away the fibrous parts, then boil them in salty water and drain.

Cream: mix Trevalli UHT cooking cream with grated parmesan and let it cook over a low heat while adding cornstarch. When the cheese is melted, add the Trevalli Fresh ricotta and the turmeric (already melted in Trevalli Whole Milk) and stir continuously while heating the cream. Add salt and black pepper.

Grill the slices of bread in the oven and then spread the cream with asparagus on them.

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