Tag: Bruschetta

Ham and melon bruschetta – Italian Cuisine

First of all, cut the bread into slices that are not too thick (about 1-1.5 cm) and toast it in the oven for 5 minutes at 180 ° C in a preheated oven, or on a boiling non-stick plate.

Prepare the mousse: cut the mozzarella into pieces, put it in a mixer with cream, salt and oil, and blend (you can also use a blender).

Take the 2 slices of melon, remove the seeds and the peel, then divide them into thin slices and then in half (in order to have thin and not too long pieces, more easily managed on a bruschetta).

Assemble the bruschetta: spread a layer of mousse on the bread, then add the ham first and then the melon.

The ham and melon bruschetta are ready: decorated with fresh basil and served.

Bruschetta with burrata and arugula pesto – Italian Cuisine

imaginative bruschetta: Ready in a few minutes, they satisfy the eyes and palate. In this recipe we have used the burrata Murgella, rich and creamy. You can serve them with a glass of sparkling wine as an aperitif or bring them to the table to tease waiting for lunch.

1) Cut the heart of celery. Chop the chili pepper eliminating the seeds. Scald i tomatoes in boiling water, peel them, remove the seeds and cut them into cubes.

2) Coarsely chop the mixer in the mixer rocket salad, celery, 1/2 teaspoon coarse salt, 1 clove garlic peeled and half of the oil. Arrange the mix in a bowl and mix it with the tomatoes, the chilli pepper, the remaining oil and oregano.

3) Toast the slices of bread in the oven, rub them with the remaining garlic and cover them first with the burrata and then with the prepared mince.

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Recipe Thyme and lemon bruschetta with scampi – Italian Cuisine

Ingredients

8 pcs Slices of homemade bread
3 pcs spring onions
8 pcs Shelled Norway lobster tails
1 pc Ripe tomato
1 pc Bunch of thyme
Acacia's honey
Lemon
Extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

Line a baking sheet, place the slices of bread and bake them at 170 ° C for 5 minutes.

Browse through a bunch of thyme.

Peel the spring onions while keeping a little green and slice them with salami.

Brown them in a little oil for 1 ', then reduce the heat, add a teaspoon of thyme leaves, a grated lemon zest, a teaspoon of honey and continue cooking for 2-3'.

Cut the tomato into four wedges.

Rub the slices of bread removed from the oven with the wedges of ripe tomato, salt and flavor them with a grated lemon zest and the rest of the thyme.

Heat a pan veiled with oil; when it is hot, scald the prawn tails shelled for 1 'on one side only. Add salt.

Spread the spring onions over the slices of bread, complete with the scampi and serve immediately.

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