Three delicious bruschettas to taste the new olive oil from our mill
t a s t e t h e n e w o l i v e o i l f r o m o u r m i l l
L’Olio nuovo è sempre una scoperta…
New olive oil is always a discovery…
Each year’s production offers different nuances and what’s the best way to taste that? Of course, sitting at the table!
The best recipe is undoubtedly the classic bruschetta: toasted bread, a clove of garlic, salt, pepper, and olive oil.
However, if you want to impress your guests, here are three tasty and simple bruschettas to enhance the taste of newly pressed olive oil.
Bruschetta with Radicchio and Goat Cheese
A simple, quick appetizer that gains a unique taste with new olive oil.
Instructions:
Wash the radicchio, cut it into strips, and let it wilt in a covered pan for a few minutes. Season with a pinch of salt. Toast the bread slices and spread goat cheese on top. Add the radicchio, a sprinkle of Parmesan, and a drizzle of new olive oil.
Bruschetta with Pumpkin Cream and Walnuts
Pumpkin and walnuts are two ingredients that mix perfectly, even on a bruschetta. The addition of cheese and new olive oil completes an irresistible appetizer.
Instructions:
First, peel the pumpkin, remove the seeds, and cut it into cubes. In a pot, heat some oil and stir-fry the shallot until golden, then add the pumpkin. Cook for about 20 minutes with the lid on, seasoning with salt and pepper. Once the pumpkin is soft, blend it with a soft cheese like Philadelphia. Toast the bread, spread the pumpkin cream on top, add the walnuts, a teaspoon of cheese, and a drizzle of new olive oil.
Bruschetta with Bean Cream and Rosemary
Almost like a mousse, this soft and fragrant bruschetta pairs perfectly with toasted bread. It’s ideal for an aperitif.
Instructions:
Take a jar of white beans, discard the liquid, and rinse the beans under water. Then, put them in a pan with a drizzle of oil and cook on very low heat for a few minutes. Add the juice of half a lemon and chopped rosemary leaves. Season with a pinch of salt, turn off the heat, and let it cool. Blend the beans with a clove of garlic using a mixer. Toast the bread, spread the bean and rosemary cream on top, and finish with a drizzle of raw olive oil.