Bruschetta with speck and button mushrooms

Bruschetta with speck and button mushrooms
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

150 g. Funghi prataioli - Button mushrooms with oil, garlic and parsley under aseptic technology - FEB

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Erba cipollina liofilizzata (Chives freeze-dried) - 1250

Other Ingredients

24 Bread slcies

250 g. Cream cheese

24 Slices of Speck

Serve 6

Toast the bread with a drizzle of olive oil. When it has cooled down ,  add on top of it the cream cheese, a slice of speck and the button mushrooms. Garnish with chives and serve.

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Discover the Menù products in this recipe:

Funghi prataioli - Button mushrooms with oil, garlic and parsley under aseptic technology
Gluten-free

Funghi prataioli - Button mushrooms with oil, garlic and parsley under aseptic technology

Button Mushrooms
Erba cipollina liofilizzata (Chives freeze-dried)
Naturally gluten-free

Erba cipollina liofilizzata (Chives freeze-dried)

Freeze-dried herbs
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil