Bruschetta with sausage and rocket salad / Bruschetta con salsiccia e rucola

Bruschetta to start a lunch is always very welcome. Like this, quite fill of flavour, seasoned with smoked melted scamorza cheese, cooked rocket salad and sausage. It even could be look like a second course served with fresh rocket salad and cherry tomatoes.

But let’s see how I prepared it. Fast and easy to do as usual!



Serves 2, Preparation time 10 mins, Cooking time 20 min


  • 4 or 5 medium slices of bread you prefer (I’ve used sesame bread)
  • a bunch of fresh rocket salad
  • a clove of peeled garlic
  • 1 medium pork sausages
  • 80 g. smoked scamorza cheese (alternative mozzarella)
  • black ground pepper to taste
  • extra virgin olive oil (EVOO) to taste



Pre-heat the oven. In a baking tray put baking paper and place the slices of bread.

On each slice put at least 2 tablespoons of EVOO and put them in the oven for about 5 minutes to 180 degrees.
Take them out of the oven when they are gilded.

In the meantime, put a drop of EVOO in a frying pan and let it warm with the clove of garlic.

Cut into thin slice smoked scamorza cheese.

Cut the sausage into rounds and brown them in the pan for at least 10 minutes. Remove them from the pan without turning off the fire and add the rocket salad and cook it for a few minutes.

On each slice of still warm bread, put a slice of smoked scamorza, a couple of sausage rings and the cooked rocket. In the oven still warm, put again the bruschetta with cheese sausage and rocket, turn on the grill for a couple of minutes until the cheese melted.

Remove from the oven, add a light sprinkle of black ground pepper, another drizzle of EVOO and serve still hot.

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