- 150 g Apulian bread
- 150 g 'nduja
- 120 g smoked provola
For the 'nduja and provola' bruschetta recipe, cut 2 large slices of Pugliese bread, divide them in half and lightly toast them in the oven at 200 ° C for about 5 ': they must become crunchy, but without getting too dyed. Dice the smoked provola cheese.
Remove the slices of bread from the oven, without turning it off, spread them with the 'nduja and spread the provola cheese on top. Put the bruschetta back in the oven for 3-4 minutes, until the provola begins to melt.
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