Ingredients:
4 fette pane altamura
Melanzane arrostite Coelsanus
1 mozzarella di bufala
Carciofini e Pomodori Secchi Coelsanus
1 mazzetto rucola
60 gr salame piccante
8 foglie basilico
1 spicchio aglio
1 cucchiaio prezzemolo
q.b. olio di oliva extravergine
q.b. sale
Method:
Peel the garlic clove and roughly chop the spicy salami. Slice the mozzarella and allow it to drain on some kitchen towels. Wash the basil and rocket. Toast the bread slices on both sides. Rub the garlic on the bread. Divide the aubergine slices, mozzarella, dried tomatoes, salami, basil and rocket evenly among the toasted bread. Drizzle 1 tablespoon of extra virgin olive oil over each bruschetta and serve immediately.
