This flavorful sauce is prepared with the finest dried porcini mushrooms, tomato pulp with chunks of tomato, sunflower oil, and fresh vegetables.
The Bruschetta bread we have introduced are large oval slices, all of the same dimension, a wonderful taste and texture that need only brushing with some extra virgin olive oil, toasted and then a topping added.
In this era of pizza, crostini, canapé’s, sandwiches etc. it seems opportune to launch this traditional bread that is easy and quick to prepare.
Lovely cut into pieces and served as a starter or even as a main course served whole. A little imagination with the variety of toppings can tantalise any mouthwatering tastebuds!
– 1 Packet of Bruschette ( 5 large slices)
– 100g Zingara Sauce
– 50g Five Cheese sauce
– 25g Truffle Paste
– 50g Pesto
– 150g Pomodorina
– 40g Sundried Tomatoes
– 20g Pinenuts
– 100g Goats Cheese
– 80g Walnut Sauce
– 100g Gorgonzola
– 30g Fresh Walnuts
Place the bruschette on a baking tray, brushed with a little olive oil and toast on both sides.
For each one you can vary by the following :
1. Place the zingara sauce on one, add some mozzarella and toast.
2. Place the 5 cheese sauce on the bruschetta then dot the truffle paste around, grill and serve.
3. Spread one with the pomodorina, dot with the pesto sauce, add either mozzarella or shavings of parmigiano reggiano, grill and serve.
4. On another, slice the sundried tomatoes and mix with the goats cheese. Sprinkle the pinenuts on top. Grill and serve.
5. Spread the walnut sauce over the Bruschetta, add bits of gorgonzola and fresh walnuts. Grill and serve.
(Don’t forget this method can be used as hot canapé’s at cocktail parties etc.)
With a little imagination the toppings are endless don’t forget the chargrilled vegetables, pizzicosa sauce, golfo di napoli etc. all make tasty variations.
– 620g Cocktail of Wild Mushrooms
– 50g Pinenuts
– 100g Sundried Tomatoes
– 10ml Aggazzotti Balsamic Vinegar
– Freshly Chopped Parsley & Thyme
– 5 Bruschette
– Salt & Freshly Ground Pepper
– 150g Pecorino Romano Cheese
Brush the bruschette with extra virgin olive oil and toast on both sides. Drain most of the oil from the wild mushrooms and put them in a frying pan. Chop up and add the sundried tomatoes, pinenuts and the balsamic vinegar.
Heat through, salt and pepper, add the parsley, thyme to taste.
Place the topping on the bruschette, add some shavings of pecorino romano cheese, grill and serve at once.