Bruschetta with salami, arugula, mozzarella and balsamic
4 servings
20 minutes
Bruschetta with salami, arugula, mozzarella, and balsamic is the embodiment of Italian gastronomic simplicity and elegance. This recipe originates from peasant cuisine traditions where leftover bread was transformed into delightful snacks. Toasted whole grain bread soaked in vegetable oil becomes a crispy base for the juicy filling. Thin slices of mozzarella melt gently while the spicy salami adds richness to the flavor. Bell pepper provides a sweet freshness, and arugula adds a slight bitterness. The composition is completed by a velvety balsamic cream that highlights the depth of flavors. Such bruschetta is an ideal choice for an aperitif or a light dinner accompanied by a glass of good wine.
1
Sprinkle the bread slices with any vegetable oil (I used corn oil) and place them in the oven on the top shelf for 5 minutes.
- Wholegrain bread: 4 pieces
2
Take out the toasted bread, place good slices of cheese on it, and put it back in the oven to melt the cheese slightly.
- Pizza mozzarella (low-moisture): 100 g
3
On top, place salami (or any other sausage or meat), sprinkle with grated cheese, and back in the oven for 5 minutes.
- Salami: 150 g
- Pizza mozzarella (low-moisture): 100 g
4
Now we add the bell pepper and salad.
- Bell pepper: 2 pieces
- Rocket (arugula): 1 bunch
5
We water everything with cream-balm.
- Balsamic glaze (crema): to taste
