Oleificio Bartolini - Bruschette

Bruschette

FETT’UNTA

A slice of toasted Tuscan bread

A clove of garlic
Bartolini Extra virgin Olive Oil
Salt

Rub the garlic onto the slice of toasted bread. Season with the oil and the salt. Serve immediately while still hot.

AL POMODORO

A slice of toasted Tuscan bread

A clove of garlic
A ripe tomato
Bartolini Extra virgin Olive Oil
Salt and pepper

Rub the garlic onto the slice of toasted bread. Cut the fresh tomato into cubes and put it into a bowl with the left over clove of garlic which has been cut into small pieces. Season with the oil, the salt and a one turn of the pepper mill. Allow the taste to amalgamate for 10 minutes. Then drain and put onto the bread. Serve immediately

ALLA BARESE

A slice of hardened Pugliese bread

cut into three parts.

A tomato

A quarter of a fresh spring onion

100g turnip tops

A chili pepper

Bartolini Extra virgin Olive Oil
Salt and pepper

Chop the tomato and spring onion. Place in a frying pan with the chilli and a little Bartolini Extra virgin Olive Oil.

Leave to cook for 3-4 minutes, then add the turnip tops after washing them and breaking them up. Cover and allow to cook for a further 50 minutes, Add salt and remove the chilli. Place the mixture onto the bread and serve immediately.

ROMANA

A slice of salted toasted bread

50g Roman ricotta

Parsley

Bartolini Extra virgin Olive Oil

Salt and pepper

Work the parsley into the ricotta. Add salt and pepper. Spread the mixture onto the toasted bread. Put in an oven preheated to about 200°C for 5 minutes.

ALLA CREMA DI MELANZANE

A slice of toasted Tuscan bread
A small aubergine
Bartolini Extra virgin Olive Oil

A lemon

Pepper

In a frying pan, brown the aubergine without its skin and cut into small pieces, along with the oil, salt and pepper. Cover and lower the heat. Cook at a very moderate heat for about 15 minutes, stirring occasionally. At the end of cooking, if the aubergine looks too dry, add a few spoonfuls of water. Liquidize all the ingredients and add the lemon juice. Serve on the hot slice of toast.