An appetizer that smells of tradition and creativity: crispy bread topped with a generous layer of Modenese Green Sauce, fresh cherry tomato cubes, and a shower of Red Cow Parmigiano Reggiano. A mix of freshness, savoriness, and herbal aroma for a burst of flavors that captivates at the first bite.
Slice the bread and toast it 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 leaves of fresh basil if desired.
Spread a generous layer of Modenese Green Sauce on each slice.
Top with the seasoned cherry tomatoes.
Finish each bruschetta with a generous sprinkle of Red Cow Parmigiano Reggiano (shaved or grated).
Serve immediately, with a drizzle of raw extra virgin olive oil.
Grill
Knife
Bowl
Best enjoyed freshly made. Can be kept for up to 3 hours at room temperature; if leftovers remain, store in the refrigerator and consume within the day (the bread will lose its crispiness).
Italia, Emilia Romagna
| Energy (kcal) | 241.28 |
| Carbohydrates (g) | 46.36 |
| of which Sugars (g) | 1.94 |
| Fat (g) | 3.33 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 7.87 |
| Fiber (g) | 3.02 |
| Sale (g) | 0.52 |
