Platter of bruschetta with vegetable pâtés and EVO oil

9.-Platter-of-bruschetta-with-vegetable-pâtés-and-EVO-oil

Platter of bruschetta with vegetable pâtés and EVO oil

Ingredients:

Homemade bread no. 8 slices
Pitted black olives g 150
Artichokes in oil g 150
Grilled eggplant g 200
Garlic no. 1 clove
Extra virgin olive oil g 60
Toasted almonds to taste
Salt to taste
Black pepper to taste
Fresh herbs to taste

Procedure:

Toast the homemade bread until golden and fragrant, then rub it lightly with garlic.

Prepare the black olive pâté by blending the olives with extra virgin olive oil until smooth. Blend the artichokes with extra virgin olive oil and a hint of garlic, maintaining a soft consistency. For the eggplant pâté, mix the grilled eggplant with extra virgin olive oil, garlic, and black pepper.

Spread the different pâtés onto the warm bruschetta, topping the eggplant version with chopped toasted almonds. Finish with fresh herbs and a drizzle of extra virgin olive oil.

Oil and Flavor: Perfect Pairings for Your Recipes

For this assortment of bruschetta, we recommend a Sabina Lazio PDO extra virgin olive oil, delicate and aromatic, with hints of green apple and almond, ideal for accompanying the various vegetable spreads without overpowering them.