End-of-Summer Golden Bruschetta with Basil Sauce Recipe

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.

Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Ingredients

Serves:3

Imperial Metric

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

Imperial Metric

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.

For this recipe you need

Nocellara del Belice Monocultivar Extra Virgin Olive Oil

More ideas for you

Healthy Winter Panzanella

Lunch and Dinner

Vegetarian

Vegan

Deep-love Chocolate-Olive Oil Cake

Dessert

Vegetarian

Caramel for Christmas Italian Panettone

Dessert

Vegetarian

Discover All Recipes

We are more than just olive oil and vinegar.

Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

Discover More

Please select your free mini bottles of Olive Oil/Vinegar