Bruschetta with Balsamico and Parmesan
Ingredients:
Fresh bread suitable for use as Bruschetta such as french, ciabatta or similar.
Good quality Parmesan cheese grated into fine slices
Extra virgin olive oil
Acetum Fiaschetta Balsamic Vinegar of Modena 4 leaf or Fig Balsamic Glaze
Method:
Cut the bread into slices approx 1.5cm thick. Brush the slices with good quality extra virgin olive oil and toast in oven until golden (a toaster can also be used if an oven is not available).
Remove bread from oven and place Parmesan slices on the bread and drizzle lightly with the Balsamic Vinegar or Glaze.
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Acetum Fiaschetta 4 Leaf Grade Balsamic Vinegar of Modena 250ml
Blaze Original Balsamic Glaze 215ml
Blaze Original Balsamic Glaze Food Service 800ml
Blaze Fig Balsamic Glaze 215ml
