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Autumn Bruschetta with Extra Virgin Olive Oil Autumn Bruschetta with Extra Virgin Olive Oil

From our kitchen

Autumn Bruschetta with Extra Virgin Olive Oil

Prep
30 min
Cook
15 min
Makes
10 bruschetta
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Bring a large pot of slightly salted water to a boil.
  2. In the meantime, clean the black cabbage by removing the central rib of each leaf: simply grasp the base and slide your hand down the entire length.
  3. Rinse the leaves under running water and boil them in the boiling water for 14-15 minutes, stirring often with a wooden spoon. Drain and let them cool.
  4. Toast the bread slices on the grill, then peel a garlic clove, cut it in half, and rub the inner part on the toasted bread slices.
  5. Drain the white beans from their preserving liquid and rinse them under running water.
  6. Place the boiled black cabbage on each bruschetta, garnish with a generous spoonful of white beans and season with salt.
  7. Spread a generous amount of Colline di Romagna extra virgin olive oil and sprinkle with freshly ground black pepper just before serving.
Read more about this recipe
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.

A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.

Hearing his name immediately puts us in a good mood and, after all, how can you not love this simple and mouthwatering appetizer? Born of necessity and turned into a delicacy, a pleasure that is really impossible to resist: bruschetta is a rustic dish that makes a boast of its "humble" origins, as it should. Yes, because how many of the recipes we cherish today have come to us through times of hardship, but at the same time, of togetherness, affection, and sharing?

Toasted bread (or "bruscato," as they say in the center of Italy), a rub of garlic, olive oil: that's all it takes to make our mouth water. Bruschetta was an ingenious solution for preserving bread and not wasting food when it was scarce. Today, it is one of the most beloved and versatile appetizers, as all it takes is some creativity to embellish it with increasingly flavorful and original ingredients. Bruschetta is delicious in every season, but we can't help but imagine it in the autumn: perhaps with rain tapping on the windows, the light of sunset, and a blazing fireplace.



  

Preparation time: 30 minutes
Cooking time: 15 minutes

Servings: 10 bruschetta

Ingredients

10 slices of whole-wheat Tuscan bread
12.3oz - 350 g cooked white beans
2 bunches of black cabbage
2 garlic cloves
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Black pepper in grains
Salt

 

Method

  1. Bring a large pot of slightly salted water to a boil.

  2. In the meantime, clean the black cabbage by removing the central rib of each leaf: simply grasp the base and slide your hand down the entire length.

  3.  Rinse the leaves under running water and boil them in the boiling water for 14-15 minutes, stirring often with a wooden spoon. Drain and let them cool.

  4. Toast the bread slices on the grill, then peel a garlic clove, cut it in half, and rub the inner part on the toasted bread slices.

  5. Drain the white beans from their preserving liquid and rinse them under running water.

  6. Place the boiled black cabbage on each bruschetta, garnish with a generous spoonful of white beans and season with salt.

  7. Spread a generous amount of Colline di Romagna extra virgin olive oil and sprinkle with freshly ground black pepper just before serving.

 

 

Watch the Recipe

Autumn Bruschetta with Extra Virgin Olive Oil