Recipes

End-of-Summer Golden Bruschetta with Basil Sauce

This is a super-easy recipe with a little secret: an enveloping taste enhanced by our Nocellara del Belice Monocultivar Extra Virgin Olive Oil, perfect...

Ingredients

Serves: 3

3 large slices of rye bread or whole wheat and multigrain bread
9 Sun Gold cherry tomatoes
2 1/2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
Table salt to taste
Freshly ground black pepper to taste
1 cup fresh basil leaves plus 3 small sprigs to decorate
½ cup plain and firm Greek yogurt

3 large slices of rye bread or whole wheat and multigrain bread
9 Sun Gold cherry tomatoes
2 1/2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
Table salt to taste
Freshly ground black pepper to taste
25 grams fresh basil leaves plus 3 small sprigs to decorate
125 grams plain and firm Greek yogurt

Directions

Toast the bread slices until crispy. Let cool.
Cut the Sun Gold cherry tomatoes.
Prepare the basil sauce by placing the basil leaves and yogurt in a food processor. Add 1 1/2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, season with salt and pepper to taste, and then process in steps until the sauce is smooth and homogeneous.
Spread the basil sauce onto the toasted slices of bread and top with the Sungold cherry tomatoes. Season with table salt to taste.
Finish with a tablespoon of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, divided among the three bruschettas. Garnish with basil leaves, and serve.

Toast the bread slices until crispy. Let cool.
Cut the Sun Gold cherry tomatoes.
Prepare the basil sauce by placing the basil leaves and yogurt in a food processor. Add 1 1/2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, season with salt and pepper to taste, and then process in steps until the sauce is smooth and homogeneous.
Spread the basil sauce onto the toasted slices of bread and top with the Sungold cherry tomatoes. Season with table salt to taste.
Finish with a tablespoon of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, divided among the three bruschettas. Garnish with basil leaves, and serve.