Tricolor Bruschetta 🇮🇹

Name: Tricolor Bruschetta 🇮🇹
Total time: 600 s
Yield: Serves 2 servings
Ingredients: 2 slices multigrain whole wheat bread; 1 tomato; 1 clove garlic (optional); 1 anchovy (optional); 2 teaspoons parsley (about 5 grams); 6 slices mozzarella cheese for pizza or classic mozzarella; Salt, to taste; Olive oil, to taste

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

A perfect summer appetizer! If you prefer, you can use classic mozzarella and skip baking—just toast the bread. You can also make them without garlic if you don't like it, but they're really delicious as is.

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

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Ingredients

10 minutes

Serves 2 servings

2 slicesmultigrain whole wheat bread
1tomato
1 clovegarlic (optional)
1anchovy (optional)
2 teaspoonsparsley (about 5 grams)
6 slicesmozzarella cheese for pizza or classic mozzarella
Salt, to taste
Olive oil, to taste

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Steps

10 minutes

1

Preheat the oven to 350°F (180°C). While it heats, place the mozzarella slices on the bread, sprinkle with salt, and dice the tomato. Season the tomato with olive oil, salt, pepper, and oregano.
2

In a food processor, combine the parsley, garlic clove, olive oil, salt, and anchovy. Blend until you get a creamy pesto, adding more olive oil gradually if needed. Bake the bread until the mozzarella melts. Transfer the pesto to a squeeze bottle.
3

Top the bread with the diced tomatoes and drizzle stripes of pesto over the top, or dot it as you like. Serve and enjoy immediately.