Bruschetta Alla Francesca

5 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


To garnish:

  • 2 tbsp Olive oil, cold pressed
  • 4 tbsp Pesto Rossa
  • 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.


  • For the ciabatta see: Four ciabattinos for bruschetta and for the pesto rosso: red pizza paste - pesto rosso
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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