Delicious bruschetta with Caciotta Maremmana, sun-dried tomatoes, green olives, and fresh basil

Preparation

1. STEP 1 OF 4

   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.

2. STEP 2 OF 4

   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.

3. STEP 3 OF 4

   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.

4. STEP 4 OF 4

   Remove from the oven and top each bruschetta with a fresh basil leaf. Serve immediately, nice and hot.

Suggestions

• For a creative touch

• For a spicier taste

General Information

Analysis

Macronutrients (100 gr)