Slices of bread Pachino tomatoes Mixed mushrooms Pitted Giant Green Olives Garlic clove Extra virgin olive oil to taste Salt to taste Pepper to taste
4 8 200 g 100 g 1 enough enough enough
A firm and juicy olive, highly valued for its consistency and delicious flavour. They are ideal as a snack or with aperitifs. In the kitchen, they are used with mixed and green salads, or with vegetables served cold or braised, or flavoured with oregano, thyme, celery, paprika and garlic like in the Greek culture.
Clean the mushrooms removing the earthy part. Cut them roughly. Heat a little oil with a garlic clove in a large non-stick frying pan, add the mushrooms and sauté them on a high flame for 5 minutes, gently turning them so that they do not break. Remove the garlic, then salt and pepper and continue cooking for another 2 minutes.
Cut the Pachino tomatoes into four and place them in a bowl, season with salt and oil. Cut the bread into slices of about 1 cm and grill it.
Add the tomatoes to the mushrooms now just warm and add the pitted Giant Green Olives. Mix well and compose the bruschetta by pouring a generous spoonful of tomatoes, mushrooms and olives onto each slice of bread. Drizzle with a little olive oil.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......