Directions
Today we will prepare the bruschetta with nduja, stracciatella, and extra virgin olive oil and the other with San Marzano tomatoes: nothing complicated. However, combining these few ingredients creates a symphony of unique flavor.
This is the way to taste nduja at its best. Let’s call it the trinity of the perfect flavor (registered trademark, attention).
I recommend using an excellent Altamura bread or even a Tuscan one, as long as it is real bread and not a Lidl frozen loaf.
Ingredients
6 servings
- 12 slices of Altamura or Apulian bread, as long as it is real bread
- 400 grams of nduja
- 6 cloves of garlic
- 4 San Marzano tomatoes
- 400 grams of stracciatella cheese
- 25 grams of Apulian extra virgin olive oil
- 10 grams of salt and pepper
How to make bruschetta with Altamura bread, nduja, stracciatella, tomatoes, and extra virgin olive oil
Cut the San Marzano tomatoes into cubes and season with salt, pepper, extra virgin olive oil, and a little vinegar. Stir and let them rest for 1 hour in the refrigerator.
Cut the bread and toast the slices until crispy.
Rub a piece of garlic over each slice of bread and season with extra virgin olive oil.
Spread copious nduja on both slices, then cover one with the stracciatella and a drizzle of oil and the other with a spoonful of San Marzano tomatoes, stracciatella, and oil.
Two bruschettas for the price of one!
Which wine to pair with bruschetta with Altamura bread, nduja, stracciatella, tomatoes, and extra virgin olive oil?
Prosecco, Champagne, and Franciacorta if you want a sparkling wine or an excellent Primitivo di Manduria rosé.
The Mojito has the proper acid and mentholated charge to tame the nduja if you want to combine a cocktail.
