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Gourmet summer bruschetta

Perfect for an aperitif

by Ada Parisi
5 min read
Bruschetta estiva gourmet

Gourmet summer bruschetta with marinated mozzarella, tomato confit, lemon and pistachio zest. Cold dishes are a must in summer, and even a simple bruschetta can surprise, even without special ingredients or complicated procedures. Perfect for an aperitif, maybe together with a PANZANELLA TUSCANY or a tasty FRISELLA CAPRESE.

In this case just marinate the mozzarella, both fior di latte and buffalo, in extra virgin olive oil, papá, Basil, thyme and lemon zest. In 30 minutes it will absorb all the scent and freshness of basil and lemon. To complete the whole cherry tomatoes confit, or baked in the oven with aromatic herbs. Look at VIDEO RECIPE and try to imagine the taste and scent.

The tomato confit for me they are indispensable in the kitchen, and since they can only be prepared in summer I recommend you to make them in quantity, maybe on cooler days, in which to turn on the oven (even if at low temperature) is less heavy. In any case I'll explain here both how to make them and how to store them. If you don't have the desire or time to prepare them, you can replace them with excellent sun-dried tomatoes under”oil. They will be saltier and less fresh, but they will still give a taste boost to your bruschetta.

At this point I suggest you take a look at all my recipes of PASTA SALADS, RICE and CEREALS for the summer and I wish you a good day.

Bruschetta estiva gourmet

SUMMER BRUSCHETTA GOURMET

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

8 slices of bread (I used a baguette)

tomato confit or dried tomatoes, to taste

300 grams of mozzarella fior di latte or buffalo DOP

extra virgin olive oil, to taste

papá

organic lemon zest

basil and thyme

green pistachio of Bronte Dop natural lightly toasted

Procedure

Gourmet summer bruschetta

The summer gourmet bruschetta is very easy to prepare, as you can see in the VIDEO RECIPE. First cut the mozzarella into thin slices. Put it in a bowl and season with extra virgin olive oil, Thyme, hand-chopped basil and lemon zest.

Cover with plastic wrap and let stand for half an hour in the refrigerator and for another 15 minutes at room temperature.

Sprinkle the bread with a few drops of extra virgin olive oil and toast it on both sides until it is slightly golden. Arrange the slices of marinated mozzarella on the bread, add some tomato confit. Complete with a basil leaf and the pistachio lightly toasted and coarsely chopped. Leave to flavor for 5-10 minutes before serving. Bon appétit!

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