Bruschetta with grilled vegetables and truffle

by: Margherita Romagnoli

  • 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

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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.

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