Bruschetta with robiola and tomatoes is the perfect appetizer to welcome our guests with a fresh and tasty aperitif. They are quick, very easy, and very flavorful, thanks to the basil that not only decorates but also adds freshness and aroma to this delicious finger food. Bruschetta with robiola and tomatoes is my ideal lunch when I don’t have time for cooking or when I simply want a delicious and quick snack. I did not add salt to the robiola cream, but if you think it necessary, add a pinch according to your taste.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 bruschettas
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 4 slices Bread (also gluten-free)
- 3.5 oz Robiola (also plant-based or lactose-free)
- 4 Cherry tomatoes
- as needed Basil leaves
- as needed Fresh pepper
Preparation
1) Cut the bread slices in half and lightly grill them on both sides.
2) Wash the basil leaves and gently pat them dry. Also, wash the cherry tomatoes and cut them into small strips, as this is a finger food.
3) In a bowl, mix the robiola and the pepper.
4) Place the grilled bread slices on a tray and, using two teaspoons, take a quantity of robiola slightly smaller than a walnut and create small oval-shaped balls, the so-called “quenelles,” which we will place on each slice of bread.
Add the tomato strip and the basil leaf. Continue until all ingredients are used up. That’s it, our fun and delicious bruschettas are ready to be enjoyed, perhaps accompanied by a glass of bubbles.
