Balsamic tomato bruschetta
- Very easy
- 20 min
A fresh and tasty vegetarian bruschetta, quick to prepare, perfect for Sunday brunch with family, for a light meal or to accompany an aperitif. A simple combination with very ancient origins: vegetarian bruschetta with fava beans, ricotta and pecorino cheese come from ancient Rome and are still very popular for their delicate flavor and simplicity. A winning trio in Italy for almost 2000 years formed by a delicate cream cheese that balances the sweet taste of raw fava beans, all spread on a crunchy slice of toasted bread.
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Shell fava beans and blanch in a pot with boiling water for 30 seconds. Drain and pass under cold water.
Remove the cuticles and blend everything with 1 tbsp of pine nuts, a few mint leaves, 1 tbsp of aged pecorino cheese, a pinch of salt and add slowly 3 tbsp of extra virgin olive.
Toast the slices of bread.
Mix the ricotta with the grated lemon zest, 1 tablespoon of oil and a tablespoon of grated pecorino, then season with salt and pepper.
Spread the Fava bean cream on each slice of bread, add 1 tablespoon of ricotta and pecorino mousse on top, finish with a drizzle of oil and a few flakes of pecorino and a mint leaf.