Bruschetta Tricolore

We’ve been celebrating the Italian month in Singapore recently, the 2nd of June being the Italian Republic day. During this festive period, the Italian Embassy organised many events aimed at spreading the our gastronomic culture. We had the pleasure to give the following three bruschetta recipes to our friends of the Italian Women’s Group who presented this Tricolore dish during a Master Class at Casa Barilla.

RECIPE

Bruschetta Tricolore

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INGREDIENTS

• 4-6 medium size Rye bread slices

Broad Beans and Pecorino cheese Pesto

• 200g broad beans, with the skin
• 20g pine nuts
• mint leaves
• 30g pecorino cheese
• rye bread slices
• salt and freshly ground pepper
• EVO oil

Pesto alla trapanese

• 500g vine tomatoes
• 2 garlic cloves
• 50g peeled almonds, finely chopped
• 80g pecorino cheese
• basil leaves
• coarse salt to taste
• EVO oil, salt, sugar, pepper to taste

Liptauer Cheese Cream

• 100 g ricotta cheese
• 50 g sweet gorgonzola cheese
• 50 g mascarpone cheese
• 1 tsp paprika (sweet or hot)
• basil leaves
• coarse salt to taste

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INSTRUCTIONS

Cut each slice of bread in 3 parts. Spread one of the three seasoning on each part and serve together.

• Broad Beans and Pecorino cheese Pesto: Cook the broad beans for 5 minutes in salty boiling water. Drain and rinse the beans under cold water. Peel them and discard the skin. Keep aside few of them to decorate bruschetta. Blend the beans with pine nuts, pecorino cheese, Evo oil and salt. Spread on the bruschetta and decorate with some broad beans and pecorino cheese flakes.

• Liptauer Cheese Cream: Combine the ricotta, mascarpone and gorgonzola cheese in a medium mixing bowl and blend using an electric hand mixer, until thoroughly combined. Let rest about 1 hour before serving in the fridge. Liptauer is traditionally served on rye bread, but you can spread it on any kind of bread. Season with sweet paprika and garnish with nuts.

• Pesto alla trapanese: Blanch the tomatoes in boiling water for 30 seconds, and then peel them. Divide the tomatoes in two and remove the seeds. Let them drain for 20 minutes. Then chop the tomatoes and season them with salt, Evo oil and pepper, to taste. Put the basil leaves, garlic, and salt in a mortar. Add gradually  Evo oil and pestle all together until obtaining a smooth blending. Add the chopped almonds to the sauce and other  Evo oil, to taste. At the end, add the fresh grated Pecorino cheese. Mix until obtaining a homogeneous sauce. Season some tomatoes with salt, Evo oil and sugar, to taste. Sauté them in a pan until softened. Add the chopped tomatoes on the bread. Decorate with the sauce, with the tomatoes, and fresh basil leaves.