Bruschetta with grilled vegetables and truffle

by: Marie Claude di lilo

  • Preparation 5 min
  • Cooking 30 min
  • Portions 4 pers.

Ingredients needed

Serves 4

  • 4 slices country bread
  • 8 slices provolone cheese
  • 1 red pepper
  • 1 yellow pepper
  • 1 zucchini (or 2, if small)
  • ½ eggplant
  • 1 garlic clove
  • Salt, pepper
  • Favuzzi Leccino olives
  • Favuzzi truffle oil
  • Favuzzi fleur de sel

Get the list of ingredients by email

Steps of preparation

  1. Seed the peppers and slice them lengthwise into strips.
  2. Cut the zucchini and half eggplant in thin slices (use a mandoline slicer if you have one).
  3. Heat a grill (or BBQ) and oil it lightly.
  4. Grill the vegetables until tender and transfer them to a bowl with a sliced garlic clove, a pinch of salt and pepper and a few olives.
  5. Toast the bread slices, top with provolone and put in the oven (at 360°) for a few minutes to melt the cheese.
  6. As soon as the cheese is nicely melted, top each slice with grilled vegetables. Add a generous drizzle of truffle olive oil and a pinch of fleur de sel and serve immediately.

Favuzzi is also

A selection of
handcrafted products
of quality

Shop online

A reference
on olive oil

Learn all about olive oil