Bruschetta with goat tomino cream and grilled apricots

Preparation

1. STEP 1 OF 5

   Work the Tomino with a mixer with a drizzle of extra virgin olive oil until you obtain a soft and spreadable cream.

2. STEP 2 OF 5

   Wash and cut the apricots in half, remove the pit, and cut each half into 2-3 wedges. Brush with a little oil. Grill them on a very hot plate for 2-3 minutes on each side, until they are slightly caramelized. If desired, brush with a drizzle of sunflower honey while they are still hot to enhance the shine and sweetness.

3. STEP 3 OF 5

   Toast the slices of bread on a grill or in the oven until golden brown.

4. STEP 4 OF 5

   Spread the Goat Tomino cream on each slice of bread, add a few teaspoons of Le Purissime Apricot, place the grilled apricot wedges on top, and add a few slices of fresh chili pepper (if desired).

5. STEP 5 OF 5

   Finish with black pepper, sprigs of wild fennel or fresh dill, and, if you like, a few extra drops of Le Purissime Apricot.

General Information

Analysis

Macronutrients (100 gr)