An appetizer that smells of tradition and creativity: crunchy bread topped with a generous layer of Modenese Green Sauce, diced fresh cherry tomatoes, and a shower of Red Cow Parmigiano. A mix of freshness, savoriness, and herb aroma for an explosion of flavors that captivates at the first bite.
Cut the bread into slices 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 fresh basil leaves if desired.
Spread a generous layer of Modenese Green Sauce on each slice.
Distribute the seasoned cherry tomatoes on top.
Finish each bruschetta with a generous sprinkle of Red Cow Parmigiano (in flakes or grated).
Serve immediately with a drizzle of raw extra virgin olive oil.
Grill
Knife
Bowl
Best enjoyed fresh. Can be kept for up to 3 hours at room temperature; if there are leftovers, keep in the fridge and consume by the end of the day (the bread will lose its crispness).
Italy, 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 |
