Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Bruschetta con mix verdure cotte con la friggitrice aria e taleggio

Bruschetta with Mixed Air-Fried Vegetables and Taleggio Cheese

Name: Bruschetta with Mixed Air-Fried Vegetables and Taleggio Cheese
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 2 bell peppers; 1 onion; 1 cup peas (about 150 grams); 3.5 oz Taleggio cheese (about 100 grams); as needed Olive oil,; Salt; Black pepper

Airon_2k19 Instagram @cook_Airon_2k19M

Bruschetta with Mixed Air-Fried Vegetables and Taleggio Cheese

Airon_2k19 Instagram @cook_Airon_2k19M

Saved

Ingredients

1 hour

Serves 2 servings

2bell peppers
1onion
1 cuppeas (about 150 grams)
3.5 ozTaleggio cheese (about 100 grams)
as neededOlive oil,
Salt
Black pepper

Saved

Steps

1 hour

1

For this recipe, I used an air fryer, but you can also use a regular skillet. Wash and roughly chop the vegetables. Start by sautéing oil and garlic, then add the vegetables. Cook for 40 minutes with 1/4 cup white wine.
2

Once the vegetables are ready, toast the bread. Warm the Taleggio cheese on a griddle or skillet over low heat until it becomes creamy—be careful not to burn the cheese.
3

Arrange the bread slices, top with the vegetables, and drizzle with as much melted cheese as you like.