Bruschetta recipe, bitter herbs and ginger compote – Italian Cuisine

Bruschetta recipe, bitter herbs and ginger compote


  • 300 g cherries
  • 160 g rustic sliced ​​bread
  • 130 g sugar
  • 100 g clean catalonia
  • 80 g cow goat
  • 50 g cutting chicory
  • 50 g dandelion clean
  • 25 g marinated ginger (sold in Asian specialty stores)
  • 20 g clean rocket
  • garlic
  • chili pepper
  • garlic
  • chili pepper
  • extra virgin olive oil
  • salt

For the recipe of bruschetta, bitter herbs and compote with ginger, stoned cherries, cutting them
in half. Weigh out 260 g and collect them in a saucepan with the sugar and ginger. Cook on a low heat at the beginning; when the sugar has melted, raise the heat; count 6-7 minutes in all, then remove the cherries and let the sauce thicken for 4-5 minutes. Blanch the chicory, the dandelion and the catalonia in boiling salted water for 2 minutes, drain and chop them. Sauté for 4-5 minutes in a pan with 1 clove of garlic, a drizzle of oil, salt and a piece of chili pepper, adding the arugula towards the end. Mix the goat cheese with a little oil to make it creamy. Toast the bread and garnish with the bitter herbs, then with the compote and its sauce, completing with goat's flakes.

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