Bruschetta dalla Campagna
My favorites are salami, canneli beans, and mozzarella.
Also, sometimes you do not need a topping at all. In the fall, you would have bruschetta with just olive oil to showcase the luxurious taste of the freshly made olive oil from the countryside.
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- sliced mustard and thyme braided bread (see recipe)
- jar of squash relish d'italia (see recipe)
- cup of ricotta with oregano and white pepper (see recipe)
- jar of sesame oil roasted red peppers (see recipe)
- olive oil to coat bread
- fresh (or dry) parsley, chopped
- salt and pepper to taste
2Take olive oil and optionally chopped garlic and pour into a flat bottom bowl. Then dip both sides of your bread in it and place on a cookie sheet.
3Place a spoonful of ricotta and spread neatly.
4Then, spread a little less of the relish.
5Place the diced red peppers atop. Normally drizzle a little olive oil but the peppers were packed in sesame oil and sprinkle parsley and salt/pepper.
6Place in the oven at 450 until bread is completely toasted. Maybe 5 minutes.
Today, I am serving this with Parisienne Onion and Mustard Green Soup.