John Myers
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Bruschetta Alla Francesca
The perfect bruschetta alla francesca recipe with a picture and simple step-by-step instructions.
To garnish:
- 2 tbsp Olive oil, cold pressed
- 4 tbsp Pesto Rossa, (see appendix)
- 2 tsp Herbal mix, Italy, frozen or dried
- 1 medium sized Clove of garlic, fresh
- 2 Discs Boiled ham, thickly sliced (approx. 2 – 3 mm)
- 4 small Onions, red
- 1 Pc. Paprika, red
- 1 medium sized Tomatoes, red
- 2 Olives, green, from the jar
- 4 Pinches Pepper, black, fresh from the mill
- 4 Discs Pecorino, alternatively mountain cheese
- Paprika powder, red, mild
- Flowers and leaves
- Make the ciabattino yourself or buy it fresh from the bakery. Halve horizontally and drizzle the cut surfaces with the olive oil. Mix 2 tablespoons of pesto rossa with the herb mix and a squeezed clove of garlic. Brush the cut surfaces with the pesto rossa. Quarter the ham slices and place 2 slices on each of the pesto.
- Cap the onions at both ends, peel and cut into thin slices or slice. Cut an approx. 1 cm wide strip from a washed, red pepper and cut into small cubes. Cut the olives into small pieces.
- Wash the tomatoes, remove the stems, cut in half lengthways and remove the green-white stems. Halve the halves lengthways, remove the grains and cut the quarters into small cubes. Mix with a pinch of salt, pour off the amniotic fluid and spread over the ham. Sprinkle with black pepper from the mill. Finish with the pecorino slices.
- Put the ciabattino in a fire-proof bowl and bake in the oven on top heat (grill). Take out of the oven, garnish and serve in the warm bowl.
Attachment:
- For the ciabatta see: Four ciabattinos for bruschetta and for the pesto rosso: red pizza paste – pesto rosso
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