A slice of fragrant bread covered with velvety apricot jam, slices of Soffice di Capra Vandelli, and a sprinkle of pine nuts: the sweetness of the fruit meets the creaminess of the cheese for an explosion of Mediterranean flavors.
Slice the bread and toast it on a grill or in the oven until golden brown.
Spread a generous layer of Le Purissime Apricot Jam on each slice.
Cut the Soffice di Capra into slices about 1 cm thick. Place them on the bruschetta.
Lightly toast the pine nuts in a non-stick pan, without adding any fat, until they are golden.
Distribute the pine nuts over the bruschetta and add a drizzle of extra virgin olive oil.
Serve immediately, optionally garnishing with a fresh thyme or mint leaf for an aromatic touch.
To impress:
Consume immediately to enjoy the crunchiness. It can be prepared in advance and stored in the refrigerator, but the bread will lose its crispness.
Italia, Lazio
| Energy (kcal) | 169.66 |
| Carbohydrates (g) | 27.59 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 4.61 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 5.16 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.26 |
