Lorem ipsum dolor sit amet, te modus tantas expetenda per. Pro alterum equidem constituam ne, ei qui veritus tibique facilisi, per clita dolore id. Autem graeco menandri quo in. Cum zril electram ei, et sea cibo prima assum. Id mei elitr saepe corrumpit, omnis verear.

Bruschetta WITH BORAGE

Recipe by Carlos Fuster


4 slices of homemade durum wheat bread

500 g ripe tomatoes

3 sweet and sour borages by M de Molina

250g of Mozzarella

2 wedges of garlic

Powder from empeltre olive from M de Molina

AOVE Bajo Aragón

Sea salt


1º For the classic Bruschetta, start by cutting the bread into 2cm slices. Heat a non-stick plate and when it is hot toast the bread on both sides until it is crisp and remove it.

Meanwhile, wash the tomatoes and cut them into cubes.

Put the tomatoes in a different bowl and season them with the basil leaves, the extra virgin olive oil and the salt.


2º Cut the Mozzarella into cubes, with kitchen paper remove the excess milk and mix it with the tomatoes. Peel the garlic and rub it on the slices of bread to give them their aroma and strong flavor. Cover the slices of bread, toasted and flavored with garlic, with the dressing and place the borage and decorate with olive dust.


The classic Bruschetta offers the sweet flavor of ripe tomatoes, the sinuousness of extra virgin olive oil and the strong aroma of garlic. This is not the only way to prepare it. Each Italian region has its own Bruschetta recipe.


It can also be prepared with mozzarella and Parma ham, with artichokes and Parmigiano Reggiano cheese, or with broad beans and Pecorino cheese.


In Tuscany it is enriched with meats and sausages, in the Apulia region it can be seasoned with dried tomatoes and in Sicily it is prepared with the sweet and small Pachino tomatoes.