Recipes

Easy and gorgeous summer Italian bruschetta

Reach for our Coratina Monocultivar Extra Virgin Olive Oil, with its bold, enveloping notes, and create a deliciously different bruschetta, perfect as a light...

Ingredients

2 medium vine-ripened tomatoes
2 tablespoons and 2 teaspoons Vignoli Coratina Monocultivar Extra Virgin Olive Oil, divided
A pinch of salt
Freshly ground black pepper, to taste
2 medium slices whole-grain sourdough bread, toasted
1 cup Italian burrata stracciatella

2 medium vine-ripened tomatoes
2 tablespoons and 2 teaspoons Vignoli Coratina Monocultivar Extra Virgin Olive Oil, divided
A pinch of salt
Freshly ground black pepper, to taste
2 medium slices whole-grain sourdough bread, toasted
240 grams Italian burrata stracciatella

Directions

Dice the tomatoes, then use the blade of a heavy, sharp knife to chop them roughly.
Place them in a fine-mesh sieve and stir with a spoon to remove the excess liquid.
Transfer the prepared tomatoes to a bowl and season with 2 tablespoons of Vignoli Coratina Monocultivar Extra Virgin Olive Oil, a pinch of salt, and a generous grind of black pepper. Mix thoroughly.
Spoon the chopped tomatoes over the slices of bread.
Add the burrata.
Finish with 2 teaspoons of Vignoli Coratina Monocultivar Extra Virgin Olive Oil and serve.

Dice the tomatoes, then use the blade of a heavy, sharp knife to chop them roughly.
Place them in a fine-mesh sieve and stir with a spoon to remove the excess liquid.
Transfer the prepared tomatoes to a bowl and season with 2 tablespoons of Vignoli Coratina Monocultivar Extra Virgin Olive Oil, a pinch of salt, and a generous grind of black pepper. Mix thoroughly.
Spoon the chopped tomatoes over the slices of bread.
Add the burrata.
Finish with 2 teaspoons of Vignoli Coratina Monocultivar Extra Virgin Olive Oil and serve.