Fine Bruschetta Funghi Alla Francesca

5 from 7 votes
Prep Time 35 minutes
Cook Time 25 minutes
Rest Time 45 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 17 kcal


To garnish:

  • 4 tsp Olive oil, cold pressed
  • 4 tsp Pesto Rosso
  • 2 tsp Herbal mix, Italy, frozen or dried
  • 2 small Cloves of garlic, fresh
  • 8 Discs Ham, air-dried
  • 4 Onions, red
  • 0,25 Paprika, red
  • 2 medium-sized Tomatoes
  • 4 Pinches Pepper, black, fresh from the mill
  • 4 Pinches Salt
  • 4 tbsp Pecorino, grated, alternatively mountain cheese
  • 1 leaf Red cabbage
  • 1 small Carrot
  • Spring onion, just the green
  • Flowers and leaves


  • Make the ciabattino according to the recipe. Halve horizontally and drizzle the cut surfaces with the olive oil. Heat in a dry pan with the cut surfaces facing down until they get some color. Mix 2 tbsp pesto rosso with the herb mix and a squeezed clove of garlic. Brush the cut surfaces with the pesto rosso. Place 2 slices of ham on top 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 and leave for 5 minutes. Drain the amniotic fluid and spread the tomato, pepper and olive pieces on the ham.
  • Wash the red cabbage and cut into small pieces. Wash and peel the carrot, cut off both ends and cut into short silk threads diagonally with a julienne slicer. Cut the green of the spring onion lengthways into thin strips and cut across to approx. 1 cm. Finally, sprinkle with pecorino cheese, red cabbage, carrots and the spring onion. Finish with black pepper from the mill. Serve immediately and enjoy.


  • For the ciabatta, see: Four ciabattinos for bruschetta For the pesto rosso, see: Red pizza paste - pesto rosso


Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g
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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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