Bruschetta Duo: two tasty and simple ideas to serve as an appetizer, for aperitif, or if prepared in larger quantities and served with a big salad, they can also become the main course for a summer family dinner. For this Bruschetta Duo, I chose to use cherry tomatoes, cannellini beans, champignon mushrooms, and fresh cheese. Everything is enhanced with a few drops of Valdelsa onion tears by Gusto Toscano. And in an instant, the Bruschetta Duo and aperitif become gourmet!
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8 slices of bruschetta bread
- 10 cherry tomatoes
- 1 tablespoon cannellini beans
- 2 cloves garlic
- 3.5 oz champignon mushrooms
- 7 oz spreadable fresh cheese (also plant-based)
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste basil
- to taste Valdelsa onion tears
Tools
- 1 Cutting Board
- 1 Knife
- 1 Low-edge Saucepan
- 1 Zwilling Enfinigy Toaster
- 1 Serving Plate
Steps
Wash the cherry tomatoes, cut them into pieces, transfer them into a bowl, add the beans, and season with a tablespoon of oil and a pinch of salt.
Clean and cook the mushrooms as explained HERE.
Toast the slices of bread and optionally rub them with a garlic clove. Spread cheese on each slice of bread, then distribute the cherry tomatoes with beans on half of the slices and the sautéed mushrooms on the other half.
Finish with a few teaspoons of Valdelsa onion tears and basil torn by hand. Serve immediately.
Notes
The recipe, which I slightly modified to my liking, comes from a newspaper clipping, but I don’t remember exactly which one.
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