Simple and tasty bruschettas with Sicilian sun-dried tomatoes in oil, caciocavallo ragusano, and oregano. A quick and impressive idea, perfect as an appetizer or aperitif.
Preheat the oven to 200°C or prepare a pan to toast the bread.
Slice the rustic bread and lightly toast it in the oven or on the pan until golden and crispy.
Place the toasted bread slices on a baking tray.
Drizzle some of the oil from the sun-dried tomatoes on the crostini for more flavor, then lightly drizzle with extra virgin olive oil.
Chop the sun-dried tomatoes in oil and distribute them over the bread slices.
Add the caciocavallo ragusano in slices or grated on top of the tomatoes.
Season with oregano, a pinch of salt, and pepper to taste.
Bake for a few minutes (5-8 minutes) until the cheese slightly softens, or serve immediately if you prefer the cheese cold.
Serve the bruschetta warm or at room temperature, possibly accompanied by a recommended Nero d'Avola Sicilia DOC.
Oven or pan for toasting
Baking tray
Recommended wine pairing: Nero d'Avola Sicilia DOC. A simple and quick recipe, ideal for aperitifs and appetizers.
Italy, Sicilia
| Energy (kcal) | 236.87 |
| Carbohydrates (g) | 33.28 |
| of which Sugars (g) | 2.46 |
| Fat (g) | 6.48 |
| of which Saturates (g) | 3.71 |
| Protein (g) | 12.29 |
| Fiber (g) | 2.27 |
| Sale (g) | 0.57 |
