Classic organic tomato bruschetta – Secrets of Sicily

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€4,90
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€4,90
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With fresh tomatoes and extra virgin olive oil Tasty, simple and genuine, our bruschetta was created to allow everyo...
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How is classic organic tomato bruschetta produced?

The properties of the classic organic tomato bruschetta

The origin and quality of ingredients and processing

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Frequently asked questions about Classic Organic Tomato Bruschetta

What does the classic organic tomato bruschetta pair with?

Our classic organic tomato bruschetta Segreti di Sicilia should be consumed just as its name suggests: on bruschetta made of freshly toasted bread. It is not necessary to rub garlic on the bread because this is already contained in the tomato seasoning. The juice of the fresh vegetable, combined with the fine Frantoi Cutrera extra virgin olive oil, is the ideal finish for bruschetta, together with a fresh basil leaf. The product can also be used raw on white pizza for a light and summery version, as an accompaniment to cheeses in appetizers and on platters, alongside light white meat main courses or to season couscous and pasta salads.

How do you use classic organic tomato bruschetta?

The bread to be used as a base for the classic organic tomato bruschetta can be toasted in the oven, on the griddle or on the non-stick pan. In the first case, you place the bread already cut into slices (maximum two centimeters thick) directly on the grill or on a baking tray lined with baking paper. They are baked in a hot oven at 200° until both sides are golden. On the already hot griddle or non-stick pan, however, place the bread on one side for about 5 minutes and then turn it over.

How do you prepare appetizers with black olive bruschetta pâté?

Black olive pâté is the ideal base for tasty and original appetizers. Here are some examples: spread on savory biscuits alternating with a layer of ricotta, on canapés with tuna cream and capers, on croutons with crumbled almonds or with an artichoke in oil placed on top, on bruschetta with a slice of salmon or a simple anchovy and some wild fennel.

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