Brusschetta with tomato, arugula, omelette and nut sauce
4 servings
35 minutes
Bruschetta with tomato, arugula, omelet, and nut sauce is a refined dish of Italian cuisine that combines crispy ciabatta, creamy cheese, and aromatic omelet. Historically, bruschetta originated in Italy as a way to enjoy fresh bread with olive oil and garlic and has since acquired many variations. This recipe uses juicy cherry tomatoes, zesty pesto sauce, and nut sauce that give the dish deep flavor and richness. Arugula adds a slight bitterness while green onions complete the composition with freshness. Bruschetta is perfect for a light breakfast or an elegant appetizer table.
1
Bruschetta with tomato and arugula: slice the ciabatta into pieces. In a separate bowl, pour olive oil, squeeze garlic, and let it steep for 5-7 minutes. Pour the olive oil into a pan. Fry the ciabatta on both sides.
- Ciabatta: 6 pieces
- Olive oil: to taste
- Garlic: 1 clove
2
We spread each with cottage cheese and set aside temporarily.
- Cream cheese (curd cheese spread): 1 piece
3
Let's start with the top delicacy. We chop the cherry tomatoes and mix them with pesto sauce.
- Cherry tomatoes: 4 pieces
- Pesto: to taste
4
We place arugula and tomatoes with sauce on the prepared ciabatta with cheese.
- Rocket (arugula): 1 bunch
- Cherry tomatoes: 4 pieces
- Pesto: to taste
5
Preparing an omelet: mix the egg with milk, add salt and pepper to taste, and lightly whisk with a fork. Fry on both sides. Fold the omelet in half and cut if necessary. Before folding, pour with nut sauce. Place on ciabatta and sprinkle with green onions.
- Chicken egg: 1 piece
- Milk: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Nut sauce: to taste
- Spring onion: to taste
