Wholemeal bread bruschetta with buffalo mozzarella and spinach

Molto facile


Prodotti utilizzati


  1. Pour the frozen Fogliabella Spinach in a non-stick pan with 2 tablespoons of EVO and a pinch of salt. Cook over medium heat for 5 minutes, stirring occasionally.
  2. Cut the bread with a 8 cm diameter pastry cutter. Preheat oven at 240°C with grill function and toast the bread for 2 minutes.
  3. Cover with a few Fogliabella Spinach leaves and a slice of buffalo mozzarella.
  4. Put the bruschetta in the oven and toast them for 2-3 minutes until golden.
  5. Remove from oven, add anchovy pieces, a tomato segment, sprinkle some oregano and serve.

Orogel Società Cooperativa Agricola

Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy

Service number 800 286660

P.I. 00800010407

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