Bruschetta is an Italian antipasto. Traditionally it has been served with grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper. Luca Ciano has created delicious modernized variation of the much loved favorite.
Serves 4 | Prep Time: 15 min | Cooking Time: 5 min | Easy
2 garlic cloves, peeled
3 Tbs. Labbate D.O.P extra virgin olive oil
1/3 cup mushrooms, sliced
1 handful parsley, finely chopped
30gr walnuts, roughly sliced
20gr grana padano cheese, shaved
2 slices provola cheese, thinly sliced
1 small zucchini, thinly sliced (2-3mm) and grilled
3 Tbs. Costa Ligure Black Olive Paté
3 Tbs. Costa Ligure Rocket Leaf Paté
3 Tbs. Costa Ligure Mediterranean Paté
6 slices of pane di casa (crusty bread), toasted (approx 10cm in length and 0.5cm thick)
2 handfuls rocket leaves, washed
Salt & Pepper
1. Heat a small frying pan with a little olive oil and the garlic cloves, then add the sliced mushrooms until cooked, finally add the parsley, season with salt and pepper and set aside.
2. Toast the bread slices in a bread toaster or under a grill until golden in color on each side, remove from the heat source and gently rub garlic cloves on it, then drizzle each slice with a generous amount of olive oil.
3. Divide the bread slices in 3 lots, spread the Black Olive Paté on the first 2 slices, then add the cooked mushrooms. On another 2 slices of bread spread the Rocket Leaf Paté, then sprinkle a few walnuts then some shaved grana padano on top. On the last 2 slices of bread spread the Mediterranean Paté, then add the grilled zucchini and finally add the slices of provola cheese on top
4. Place the slices under a grill to allow cheese to melt.
5. Cut each bread slice in half. Serve on a bed of rocket leaves lightly dressed in olive oil and seasoned with salt and pepper.
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