An appetizer that smells of tradition and creativity: crispy bread topped with a generous layer of Salsa Verde Modenese, cubes of fresh cherry tomatoes, and a shower of Parmigiano Reggiano Vacche Rosse. A mix of freshness, savoriness, and herbal aroma for an explosion of flavors that captivates at the first bite.
Cut the bread into slices and toast them on a hot grill for about 2-3 minutes per side, until crispy.
Wash and dice the cherry tomatoes, season them with oil, salt, pepper, and a few fresh basil leaves if desired.
Spread a generous layer of Salsa Verde Modenese mixed with grated Parmigiano on each slice. Distribute the seasoned cherry tomatoes on top.
Finish each bruschetta with a generous sprinkle of Parmigiano Reggiano Vacche Rosse (in flakes or grated).
Serve immediately, with a drizzle of extra virgin olive oil.
Enjoy immediately after preparation. It can be kept at room temperature for up to 3 hours; if leftovers remain, store in the refrigerator and consume within the day (the bread will lose its crispness).
Italy, Emilia Romagna
| Energy (kcal) | 192.98 |
| Carbohydrates (g) | 28.36 |
| of which Sugars (g) | 1.73 |
| Fat (g) | 6.22 |
| of which Saturates (g) | 2 |
| Protein (g) | 6.67 |
| Fiber (g) | 1.96 |
| Sale (g) | 0.4 |
