John Myers
Bruschetta À La Papa
The perfect bruschetta à la papa recipe with a picture and simple step-by-step instructions.
- 1 Baguette (6 – 8 slices)
- 4 tbsp Olive oil
- 1 Mozzarella 125 g
- 2 Tomatoes
- 3 Slices of prosciutto approx 40g
- Antipasta (Dried Tomatoes)
- Salt
- Pepper
- Cut the baguette slices (approx. 2 cm thick) and fry / roast in olive oil until golden brown. Halve the mozzarella and cut into slices. Wash and slice tomatoes. Cover the toasted bread slices with mozzarella, tomatoes, ham and dried tomato strips. Drizzle with olive oil and season with salt, pepper and Italian herbs and serve. A red wine goes well with it (here: Dornfelder)
A second version of the rept:
- Top roasted bread with mozzarella, tomatoes, salami and grated cheese
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