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Recipes

Second Course

DIFFICULTY

20 min

Baguette bruschetta with Gorgonzola PDO, grilled courgettes and sun-dried tomato paté

Ingredients

  • 1 baguette
  • 200 g Gorgonzola PDO
  • 2 courgettes
  • 1 lemon
  • to taste rocket olives
  • 300 g sun-dried tomatoes in oil
  • 1 tablespoon capers
  • 1 sprig mint
  • 1 sprig basil
  • ½ clove garlic
  • to taste evo oil

Preparation

  1. Start by preparing the paté. Put all the ingredients into a blender and blend until smooth.
  2. Peel and thinly slice the courgettes. Grill on both sides. Cut the baguette in half lengthwise and then cut each half into 5 pieces.
  3. Make the bruschetta by spreading each slice with a layer of paté, then lay the grilled courgettes on top and lastly the Gorgonzola PDO in chunks.
  4. Garnish with rocket, olives and lemon zest.