BOX APERITIVO - GOLD

You can toast the bread on a griddle or in a hot pan, without adding oil.

You can toast the bread in the oven with the grill function at 200°C (392 °F) for 7-8 minutes, remembering to turn the slices halfway through cooking. If you don't have the grill function you can toast it in the static oven at 200°C  (392 °F)  for approx. 15-20 minutes. The best bruschettas are those with bread toasted on the barbecue grill, if you are lucky enough to have one available.

Place the tuna on the slice of toasted bread (previously drained of the preservation oil), decorate with the Taggiasca olives and a few slices of finely chopped red onion.

First, wash the cherry tomatoes and cut them into 4-6 pieces each. Place them in a bowl, add a little oregano, 2 chopped garlic cloves, the basil leaves washed and torn into pieces with your hands, a drizzle of oil, leave to rest for about 30 minutes.

Add 2 or 3 tablespoons of cherry tomatoes on each slice of bread, garnish with Taggiasca olives and a drizzle of oil.

First, wash the cherry tomatoes and cut them into 4-6 pieces each. Place them in a bowl with a drizzle of oil and salt. Sprinkle the slice of toasted bread with Genoese pesto, add a couple of teaspoons of cherry tomatoes and chopped pecorino. Garnish with olive oil and basil.

Spread the spicy gorgonzola on the toasted slice of bread and garnish with a teaspoon of honey.

First, wash the cherry tomatoes and cut them into 4-6 pieces each. Place them in a bowl and add a drizzle of oil and salt.

Cut the onion into small pieces and let it rest in cold water for about 20 minutes.

Place the tuna (previously drained of the preservation oil) on the slice of toasted bread, add a couple of teaspoons of cherry tomatoes and a few slices of red onion. garnish with olive oil and basil

Spread the gorgonzola on the toasted slice of bread, add pieces of mortadella and garnish with olive oil.

Spread the olive pâté on the toasted slice of bread, add the salami cut into pieces, garnish with a Taggiasca olive and a green olive

Arrange a couple of thin slices of Guanciale, placing them without crushing them, on the still hot toasted bread slices so that they soften slightly and melt.

Sprinkle the bruschetta with the pecorino cheese cut into pieces and finally add a teaspoon of honey.

Cut the Guanciale into very thin slices, place a slice of Guanciale on the still warm slice of bread, place some dried tomatoes on top of the Guanciale and add a drizzle of oil.