Crunchy rustic bread meets the enveloping softness of Vandelli's Creamy Cow's Milk Caciotta, the freshness of cherry tomatoes and arugula, and the sweet and fruity note of the balsamic berry cream. A modern, colorful, and surprising appetizer, perfect for a gourmet aperitif.
Wash the cherry tomatoes and cut them into wedges. Season them with oil, salt, and pepper. Cut the Creamy Caciotta into cubes or roughly crumbled.
Heat a grill pan or non-stick skillet and toast the bread slices on both sides until golden and crispy.
Spread the Creamy Caciotta on the warm bread slices, add the seasoned cherry tomatoes, arugula, and a few basil leaves (if desired).
Decorate each bruschetta with a generous drizzle of Balsamic Vinegar of Modena IGP and Berry Cream, letting it drip onto the plate as well.
Serve immediately to enjoy the contrast between the crunchy bread and the soft, aromatic topping.
Consume immediately after preparation to maintain crispness and freshness. If leftovers remain, store in the refrigerator for up to 1 day, but the bread will lose its crunchiness.
Italia, Emilia Romagna
| Energy (kcal) | 228.02 |
| Carbohydrates (g) | 21.49 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 11.93 |
| of which Saturates (g) | 5.34 |
| Protein (g) | 9.23 |
| Fiber (g) | 1.72 |
| Sale (g) | 0.32 |
