ItalianRoman
Summer Bruschetta
by Fabrizio Sepe · 119K subscribers on YouTube
A summer bruschetta with San Marzano tomato, buffalo mozzarella, basil, and dehydrated black olives, inspired by a childhood memory.
- Servings
- 1
- Difficulty
- easy
Ingredients
6 items- 1 pcsHomemade Breada slice of rustic Italian bread
- Olive Oilfor toasting and finishing drizzle
- 1 pcsSan Marzano Tomatoesripe San Marzano tomato
- Mozzarella Di Bufalabuffalo mozzarella, preferably from Priverno or Campania
- 2 pcsBasilfresh basil leaves
- Olive Nere Itranepitted black olives, dehydrated by microwaving at 60% power for 7 minutes
Method
- Dehydrate the black olives: pit them, then microwave at 60% power for 7 minutes until dry and crumbly. Set aside.
- Take a slice of rustic bread. Add a drizzle of olive oil to a pan and toast the bread on both sides until golden and crunchy.
- Cut a ripe San Marzano tomato in half. Rub the cut side firmly onto the toasted bread so the pulp soaks in.
- Tear or slice buffalo mozzarella and arrange on top of the tomato-covered bread.
- Place two fresh basil leaves on the mozzarella.
- Sprinkle the dehydrated black olive crumbs over the bruschetta.
- Finish with a drizzle of extra virgin olive oil.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
