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A cornerstone of the Italian appetiser, bruschetta are loved by all. The protagonist is the bread, which changes in every Italian region (In Tuscany, we settle for unsalted), along with cold cuts, cheeses and often (especially in the central-south) vegetables. Our bruschetta are very tasty, slightly sweet and especially appetising. They could most definitely replace a meal, especially if you allow yourself a second helping…

130 Sweet and sour bruschetta
Ingredients for 4 bruschetta
4 slices of whole grain bread
1/2 cup of fresh milk
8 slices of Alto Adige speck
1 red onion
80g of goat’s cheese
La Maliosa biodynamic extra virgin olive oil
La Maliosa Fiore di Maremma organic honey
a few sprigs of fresh thyme

Preheat the oven to 200°C. Cut the onion into thin slices and cook in a pan with 2 tablespoons of oil and a pinch of salt. Cut the goat’s cheese into rounds. Dip each slice of bread in the milk quickly and only on one side. Lay the speck, cheese and cooked onion on the soaked side. Complete with a sprig of fresh thyme and bake for about 12 minutes. Remove from the oven, add honey to taste and serve immediately.


Sara Milletti

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