Rustic bread crostini with a melting heart of Caciotta Maremmana, enriched with sun-dried tomatoes, green olives, and fresh basil leaves. A Mediterranean appetizer, perfect for aperitifs or as a tasty starter.
Cut the bread into slices about 1.5 cm thick. Drain the sun-dried tomatoes from the oil and cut them into strips. Slice the green olives into rings. Cut the Caciotta Maremmana into 8 thin slices.
Place the slices of bread on a baking sheet lined with parchment paper. Lay a slice of Caciotta Maremmana on each slice, then add the sun-dried tomatoes and olive rings.
Drizzle with a little extra virgin olive oil and a grind of black pepper. Bake at 180°C (static oven) for about 8 minutes, until the cheese is melted and the bread is slightly golden.
Remove from the oven and top each bruschetta with a fresh basil leaf. Serve immediately, piping hot.
For a creative touch
For a spicier taste
Best enjoyed hot right after preparation. They can be kept for a few hours at room temperature and briefly reheated in the oven.
Italia, Toscana
| Energy (kcal) | 314.57 |
| Carbohydrates (g) | 31.81 |
| of which Sugars (g) | 7.62 |
| Fat (g) | 15.31 |
| of which Saturates (g) | 6.33 |
| Protein (g) | 12.47 |
| Fiber (g) | 3.84 |
| Sale (g) | 0.39 |
