Bruschetta “O sole mio”
Monica Copetti
Brush the bread with extra virgin oil and heat in the oven until golden.
Let it cool down.Spread on the Tomato Puree and add Cheese for Bruschetta. Bake for 2/3 minutes. Add a few dots of Genovese Pesto across the bruschetta and finally scatter the Soleggiati. Heat for other 2 minutes and serve.
