in Italy

Bruschetta with tomatoes and pecorino

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Ingredients for 2 servings:

  • 1 loaf(s) (ciabatta)
  • 1 clove(s) garlic
  • 6 tomatoes
  • 100 g cheese (Pecorino)
  • salt and pepper
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bruschetta of pomodoro and pecorino

Cut the ciabatta bread into slices about 1 1/2 cm thick. Cut the tomatoes into small pieces. Grate the pecorino cheese. Toast each slice of bread, then rub it with garlic. First, add the tomatoes, seasoned with salt, pepper, and basil, then the cheese. Bake in a preheated oven at 200°C (400°F) until the cheese begins to brown.

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Written by John Myers

Professional Chef with 29 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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