Classic bruschetta
Nothing beats a classic! This crispy bruschetta brings a taste of Italy into your home. The toasted baguette is spread with a pasta bolognese and olive oil mixture, creating a savory base. This is topped with a layer of creamy ricotta and a tomato-basil topping. Delicious as an appetizer, appetizer, or side dish for an Italian dinner!
Preparation
Preheat the oven to 180°C (350°F). Cut the baguette diagonally into eight slices. Place the slices on a baking sheet lined with parchment paper. In a bowl, combine 3/5 of the olive oil with 1/2 of the Verstegen WSM Pasta Bolognese. Spread the mixture over the baguette and toast it in the oven for 10 minutes, or until golden brown and crispy.
Meanwhile, dice the tomatoes. Pluck the basil leaves and chop them thinly. Peel the garlic and press it using a garlic press or a fine grater. Combine the tomatoes, basil, garlic, balsamic vinegar, remaining olive oil, and the remaining Verstegen WSM Pasta Bolognese in a bowl and toss well.
Remove the baguette from the oven. Spread the ricotta over the baguette, followed by the tomato topping, and serve immediately.
Variatietip
Wil je een romiger borrelhapje? Gebruik in plaats van ricotta burrata! Verdeel eerst de tomatentopping over het stokbrood, gevolgd door de burrata.
Ingredients
- 1 afbakstokbrood
- 5 el olijfolie
- 4 el Verstegen WSM Pasta Bolognese
- 4 rijpe tomaten
- 4 takjes basilicum
- 1 teentje knoflook
- 1 el balsamicoazijn
- 125 g ricotta
Supplies
- Garlic press or fine grater
