Bruschette di pane in crosta di parmigiano con stracciatella e confit 🍅🧀🥖 
Parmesan-Crusted Bread Bruschetta with Stracciatella and Confit Tomatoes
A borrowed recipe with a genius idea—really delicious and quick to make. Perfect for summer, but great any time of year.
Parmesan-Crusted Bread Bruschetta with Stracciatella and Confit Tomatoes
A borrowed recipe with a genius idea—really delicious and quick to make. Perfect for summer, but great any time of year.
Cooking Instructions
- 1
Slice the cherry tomatoes in half. Toss them with olive oil, salt, sugar (equal parts), and oregano. Preheat the oven to 320°F (160°C) with convection if possible. Place the tomatoes in the oven right away—the longer they cook, the better.
- 2
On a baking sheet, make circles of grated Parmesan cheese. Place a slice of bread in the center of each circle and drizzle with a little olive oil.
- 3
Bake until golden brown, about 6–7 minutes, but keep an eye on them. Let them cool without moving, then top with stracciatella cheese and the confit tomatoes.
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