Pesto and Truffle Cream: the aperitif in a tube that enhances your summer recipes!

Here's a simple recipe for a bruschetta of toasted bread with tomatoes, mozzarella, and our Truffle Pesto Cream, serving 4 people:

Ingredients:

• 8 slices of rustic bread
• 4 ripe tomatoes
• 200g of mozzarella
• Summer truffle pesto cream
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Fresh basil leaves for decoration

Procedure:

1. Bread preparation :

   • Preheat oven to 200°C.
   • Arrange the bread slices on a baking sheet and brush them lightly with extra virgin olive oil.
   • Toast the slices in the oven for about 5-7 minutes, until golden and crispy. Alternatively, you can toast the bread on a grill or griddle.

2. Preparation of tomatoes and mozzarella :

   • Wash and dry the tomatoes, then cut them into slices
   • Cut the mozzarella into slices similar in size to the tomatoes.

3. Assembling the bruschetta :

   • Spread the mozzarella and tomatoes alternating them
   • Squeeze our Truffle Pesto Cream to your liking

4. Decoration :

   • You can decorate each bruschetta with a few fresh basil leaves.

Service:

• Serve the bruschetta immediately, perhaps with a drizzle of extra virgin olive oil, if desired.

Enjoy your meal!