The traditional bruschetta is just plain toasted bread with rubbed garlic and evoo oil, or even topped with diced fresh tomatoes – but every Italian region has its own version of this scrummy starter.
Today I bring you to Tuscany, where bread is famously unsalted and called ‘silly bread’ – pane sciocco or pane sciapo. Therefore, the toppings for bruschettas made with Tuscan bread need to have an extra kick: sauces, gravies, or fresh cheese and sausage like in this recipe!
Homemade bread is always a good choice for bruschetta, but if you have limited time a ciabatta from your local bakery will do. And if you’re not a fan of white bread, why not try wholegrain or multigrain bread?
Serves: 4 | Preparation time: 5 mins | Cooking time: 15 mins
- Ricotta or crescenza: 250 g
- Pork or Cumberland sausage: 3 medium-sized sausages (about 375 g)
- Bread, sliced: about 4 slices
- Thyme or myrtle: about a sprig
- Extra virgin olive oil: to taste
- Black pepper: to taste
Method
Preheat the oven to 180°C.
Slice the sausages open, so that you can peel away their casing. Mix the meat, the cheese and the thyme or myrtle leaves together in a bowl.
Place the bread slices on a baking tray lined with a sheet of baking paper, and top each of them with the sauce you just mixed. Add on top a splash of olive oil and bake for 15 minutes at 180°C.
Decorate with some leftover fresh herbs and serve warm.
Tip: If you cannot get any Italian ricotta or crescenza, you can swap them for some Tesco’s Full Fat Soft & Creamy Cheese, or even Dairylea cheese Triangles with good results.
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