Since this preparation is quite sumptuous, it can be served just as well with the first course or possibly at a brunch. I often serve it in the evening as a main course with steamed spinach.
Preheat the oven to 200 °C. Heat the bread slices on a baking tray for about 2 minutes, turning once to the other side.
Brush one side with the oil.
In the meantime, mix the ricotta with the fontina, eggs, nutmeg and a little salt and pepper until smooth. Put the mixture in a piping bag with a nozzle and pipe it on the bread slices. Put them back in the oven for another 15 minutes, until they are browned.
Bring to the table very hot.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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