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Bruschetta: Italian appetizer classic

The classic bruschetta consists of a roasted bread and fruity tomato toppings.
Photo: RFF

Healthy recipes

The best comes last ? Not with us! Right at the beginning of our menu we send out an Italian treat: a wonderfully fruity bruschetta .

Simple things can be so good - that's what this appetizer classic proves. A toasted white bread sliced ​​with olive oil and tomatoes - a bruschetta is a culinary treat. And because we like Italian delicacies so much, we prepare them in three ways.

We enjoy our bruschetta recipes as a summer snack or Italian appetizer - preferably still warm and a glass of wine. Cincin!

Three bruschetta recipe

Ingredients (4 people)

150 g frozen peas, 1 tin (425 ml) white bean kernels, 50 g pecorino cheese, 2 garlic cloves, 5 stalks of mint, 9 tablespoons olive oil, salt, pepper, sugar, 1 red chilli pepper, 5 stalks of parsley, 4 tomatoes, 1 small Onion, 50 g black olives (eg Kalamata), 1-2 tbsp dark balsamic vinegar, 1/2 small bunch of rocket, 6 thicker slices (about 40 each) farmhouse bread (rustic brown bread), 4 slices of Parma ham

preparation

1. Pour the peas in a bowl of boiling water, let soak for 3-4 minutes, drain. Put beans in a colander, rinse and drain.

2. Shave off about 20 g of chips from the Pecorino. Grate the rest of the cheese finely. Peel garlic, finely chop 1 toe. Wash mint, shake dry, and chop until finely chopped. Puree peas, garlic, 2 tablespoons of oil and 4 tablespoons of water, stir in grated cheese and mint, season with salt, pepper and sugar.

3. Clean the chili pepper, wash, finely chop, and stir with 4 tablespoons of oil. Wash the parsley, shake it dry, garnish, pick from the stems and chop. Puree the beans and 6 tablespoons of water, stir in 2 tablespoons of chili oil and parsley, season with salt, pepper and sugar.

4. Wash, clean, quarter and core the tomatoes. Cut the pulp into small cubes. Peel the onion, finely dice. Drain the olives, press with a pot on a work board, then remove the stones. Cut the pulp into pieces. Stir tomatoes, onion, olives, 1 tablespoon of oil and vinegar, season with salt, pepper and sugar. Clean the rouges, wash, drain, cut into pieces and stir in the tomatoes.

5. Halve slices of bread. Heat 2 tablespoons of oil in a pan. Roast slices of bread in portions, turning them 3-4 minutes brown, season with a little salt, remove, allow to cool slightly. Halve the remaining garlic clove. Rub the slices of bread with the side of the garlic. Arrange pea purée and beans on 4 halves of bread. Sprinkle pea puree with cheese slices and garnish with mint leaves. Drizzle beans with remaining chilli oil and garnish with parsley. Fold the ham slices lengthwise, place 1 slice flat on the other slices of bread. Serve tomato salad on it. Collapse the protruding ham. Serve everything on plates and serve.

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