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 for this rustic dish and for bringing you into a dream of Sicily, the land where this extra-virgin olive oil comes from.
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 for this rustic dish and for bringing you into a dream of Sicily, the land where this extra-virgin olive oil comes from.
15 minutes
Easy
Breakfast, Lunch, and Dinner
Vegetarian
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
Preparation
- 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.
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