Sunday, 10/05/2020 08:05




500gr   Olive Bread

10gr     Taggiasca Olives

500gr   Tomatoes

5gr        Fresh Basil

¼            Red Onion

1            Garlic clove

10ml    Oil Olive-Extra Virgin

50gr     Cheese Burrata - inside part Stracciatella

4gr        Salt

2gr        Black Pepper

Chef Francesco Conzattu at Italian Restaurant La Casa, Alma Resort, Cam Ranh peninsula


Cut the olive bread in finger-thick slices and toast on both sides.

Peel the tomatoes, remove the seeds and then dice.

Then take the onion, garlic and olives and chop. Add to the tomatoes.

Season with salt, pepper, fresh basil and extra virgin-olive oil.

Now, place the tomato-mix on top of the toasted olive bread.

Slice a sliver of the cheese on the bruschetta.

Garnish with a fresh basil leaf and one olive.

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