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Ingredients
Serves:4
8 small slices of whole-grain sourdough bread
-
5 ½ tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
2 ripe but not too soft white figs
1 cup fresh goat cheese
Salt to taste
8 sprigs of fresh mint
- 8 small slices of whole-grain sourdough bread
- 5 ½ tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- 2 ripe but not too soft white figs
- 250 grams fresh goat cheese
- Salt to taste
- 8 sprigs of fresh mint
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_Ingredients-1_{width}x.jpg?v=1691066137)
Preparation
Preheat oven to 392°F.
Drizzle bread slices with olive oil and toast for 10 minutes.
Spread goat cheese on the bruschette and top with sliced figs.
Garnish with mint, add a pinch of salt, and serve.
- Preheat oven to 200°C
- Drizzle bread slices with olive oil and toast for 10 minutes.
- Spread goat cheese on the bruschette and top with sliced figs.
- Garnish with mint, add a pinch of salt, and serve.
![](http://shop.vignolifood.com/cdn/shop/t/4/assets/buon-appetito.webp?v=7709930434739696061666645527)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_In-Progress-1_Web_{width}x.jpg?v=1691066188)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_In-Progress-2_Web_{width}x.jpg?v=1691066188)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_In-Progress-3_Web_{width}x.jpg?v=1691066188)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_Final-9_Web_{width}x.jpg?v=1691066257)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_Final-8_Web_{width}x.jpg?v=1691066257)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_Final-1_Web_{width}x.jpg?v=1691066257)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Luglio_Bruschette_Final-10_Web_{width}x.jpg?v=1691066258)
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