BRUSCHETTA WITH FRESH GENOVESE PESTO, BURRATA AND MINI RED

chef

Leonardo Pellacani

Brush one side of the bread slice with extra virgin olive oil. Brown the bread in the oven for 2-3 minutes. After browning, remove from the oven and allow the slice to cool on the oven rack. Take the toasted slice of bread and use the special shaving spoon to spread the tomato puree over it, shaving off the excess puree. Stuff with Bruschetta...Mia cheese and bake for 2-3 minutes. After the cheese has melted, top with burrata cheese, Mini Red tomatoes and fresh Pesto alla Genovese.

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.