Cranberry-prosciutto-ricotta toast
- 2 slices sourdough bread
- 4 tsp ricotta
- 4–6 slices prosciutto – thinly sliced with the tondo 13
- 2 tsp cranberry sauce or cranberries
- 1 tsp honey
- Pinch of thyme or rosemary
- Pepper
- Walnut pieces
Toast the bread until golden brown. Spread generously with ricotta. Spread small dabs of cranberry sauce on the ricotta. Top with razor-thin prosciutto. Drizzle with a bit of honey, garnish with fresh walnuts, season with rosemary and pepper.
Warm grapefruit-ricotta toast with prosciutto
- 2 slices of bread (sourdough or rustic)
- 4 tsp ricotta
- 1 grapefruit (pink)
- 4–6 slices prosciutto – finely sliced with the lupo 13
- 1 tsp honey
- Some chilli or black pepper
- Fresh mint or basil
Halve the grapefruit, separate into segments and warm slightly in the pan or oven (2–3 minutes). Toast the bread. Spread the ricotta onto the warm bread. Top with warmed grapefruit segments – it’s OK if they’re a bit juicy.
Top loosely with prosciutto sliced fresh & thin with the deli slicer. Drizzle with a bit of honey and season with chilli/pepper. Garnish with mint or basil for a fresh kick.
Kohlrabi Carpaccio with Pomegranate
- 1 large kohlrabi
- 1 pomegranate
- Olive oil
- Balsamic vinegar
- Salt and pepper
Fresh, delicate & surprisingly light – this carpaccio shows just how elegant vegetables can be. Paper-thin slices of kohlrabi are paired with juicy pomegranate seeds and a simple yet perfect dressing
Ideal as a starter or a light winter/spring snack.
Peel the kohlrabi, slice it using a deli slicer to a thickness of approx. 1 to 2 mm and divide between four plates. Then lightly season the kohlrabi with salt and set aside. Gently squeeze the pomegranate with your hands and cut it open. Use a spoon to tap the seeds into a bowl and divide them between the plates. Finally, drizzle with balsamic vinegar and olive oil and season to taste with salt and pepper.
Bruschetta
- Ciabatta
- 365 g cherry tomatoes, diced finely
- Oil
- 1 small clove of garlic, chopped finely
- 1 level teaspoon of Italian herbs
- Basil, chopped into thin strips
- Pepper, salt
Preheat the oven to 180 °C (fan oven). Slice the ciabatta using the ritter food slicer. Place the bread slices on a baking sheet lined with parchment paper and brush both sides with a little oil. Bake for a few minutes until the bread is lightly golden brown.
Now chop the tomatoes, garlic, and basil, place them in a bowl with the remaining ingredients, and mix well. Then spread the mixture on the toasted ciabatta slices and enjoy.
Pumpkin carpaccio with feta cheese and thyme
- 300 g Hokkaido or butternut pumpkin
- 100 g feta cheese
- A few sprigs of fresh thyme
- 2 tbsp olive oil
- 1 tsp honey
- Salt & pepper
Thinly sliced pumpkin – sliced wafer-thin with the deli slicer – meets creamy feta, fresh thyme, and a simple dressing of olive oil, honey, salt, and pepper. A light, aromatic dish that is quick to make and really impresses.
Extra tip: The pumpkin can be sliced wafer-thin raw using the ritter deli slicer – this makes the carpaccio particularly tender and delicate in flavor.
Beetroot carpaccio with goat cheese
- Beetroot, pre-cooked
- Goat cheese
- Handful of arugula
- Walnuts
- Olive oil
- Balsamic cream
- Salt and pepper
Slice the beetroot into very thin, even slices, ideally using the precise ritter food slicer. Arrange the slices on a plate, crumble the goat cheese over them, and add the arugula and walnuts. Drizzle with olive oil and balsamic cream, then season with salt and pepper to taste.
This colorful, flavorful carpaccio is the perfect start to a romantic evening. Bon appétit!
Baked colorful bread
- 40 g parsley, finely chopped
- 30 g Parmesan cheese
- 1 clove of garlic, finely chopped
- 10 g capers, finely chopped
- 80 g soft butter
- 95 g grated mozzarella
- Cherry tomatoes, orange and red, halved
- Green jalapeño, cut into rings
- 4 slices of bread
Preheat the oven to 200°C convection. Use the ritter Food slicer to slice the bread into medium-thin slices. Not too thick. Prepare the parsley butter: Mix the parsley, butter, garlic, Parmesan, and capers well.
Spread the parsley butter evenly on the bread slices. Sprinkle with grated mozzarella. Top with cherry tomatoes and jalapeño rings.
Bake in the oven until the cheese is lightly browned, making sure it doesn't get too dry. Sprinkle with some fresh herbs. Done!
Summer toast
- 1 slice of bread
- 3 tbsp grainy cream cheese
- 2 slices of prosciutto/Parma ham
- 1 ripe peach
- Fresh basil leaves
- 1 tsp honey
- 1 pinch of chili flakes
- A little olive oil
- Salt, pepper
Wafer-thin prosciutto, creamy grainy cream cheese and juicy sweet peach – served on crispy sourdough bread. Topped with honey, basil, and a hint of chili.
Extra tip: Cut the bread and prosciutto wafer-thin with the ritter deli slicer – for maximum enjoyment with minimum effort.