Bruschetta Fior di Bosco

Bruschetta Fior di Bosco
chef

Monica Copetti

Menù Ingredients Menù Ingredients

q.b. Olio extravergine di oliva - EK5

Cocktail di funghi trifolati - Cocktail of mushrooms sauteed with garlic, parsley and oil - G51

Formaggio Bruschetta...Mia - Bruschetta...Mia Cheese - 7020

Pane Bruschetta...Mia - Bruschetta...Mia bread - 7010

Passata di pomodoro - Tomato puree - U21

Other Ingredients

Parsley

Toast the bread with extra-virgin olive oil, then allow to cool. Spoon the tomato sauce and add cheese. Put in the oven for 2/3 minutes.  Use G51 - cocktail of mushrooms as a topping and then heat up for 2 minutes more. Garnish with fresh parsley. Here you go!


Twitter

Discover the Menù products in this recipe:

Cocktail di funghi trifolati - Cocktail of mushrooms sauteed with garlic, parsley and oil
Gluten-free

Cocktail di funghi trifolati - Cocktail of mushrooms sauteed with garlic, parsley and oil

Wild Mushrooms
Passata di pomodoro - Tomato puree
Naturally gluten-free

Passata di pomodoro - Tomato puree

Tomato Pulp
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil
Pane Bruschetta...Mia - Bruschetta...Mia bread

Pane Bruschetta...Mia - Bruschetta...Mia bread

Bruschetta…Mia
Formaggio Bruschetta...Mia - Bruschetta...Mia Cheese
Naturally gluten-free

Formaggio Bruschetta...Mia - Bruschetta...Mia Cheese

Bruschetta…Mia