{"id":7361,"date":"2020-06-30T21:08:40","date_gmt":"2020-06-30T19:08:40","guid":{"rendered":"https:\/\/pestofresco.eu\/maxi-summer-bruschetta-with-pesto-fresco-genovese\/"},"modified":"2025-02-19T10:28:19","modified_gmt":"2025-02-19T09:28:19","slug":"maxi-summer-bruschetta-with-pesto-fresco-genovese","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/maxi-summer-bruschetta-with-pesto-fresco-genovese\/","title":{"rendered":"Maxi Summer Bruschetta with Pesto Fresco Genovese"},"content":{"rendered":"\n

A great classic of summer evenings with friends in a creative and super flavorful version: here is Maxi Bruschetta with Pesto Fresco Genovese made by chef Gian Luca Cellerino of Ristocaff\u00e8 Il Ponte.The recipe is in our news.<\/h2>\n\n

Summer is here and with it the heat and the desire for simple, tasty dishes prepared with genuine quality ingredients<\/strong>: our Maxi Summer Bruschetta with Pesto Fresco Genovese<\/strong> is one of them.Bruschetta is a much-loved dish, but the classic one gets boring in the long run, so better to tack on creative versions, a true joy for the palate.Follow the very simple recipe by chef Gian Luca Cellerino<\/strong> of Ristocaff\u00e8 Il Ponte<\/strong> di Toirano for a creative bruschetta to lick your lips.<\/p>\n\n

Maxi Summer Bruschetta with Pesto Fresco Genovese: ingredients for 4 bruschetta<\/h3>\n\n
  • 1 170g jar of Pesto Fresco Genovese<\/li>
  • Bread for bruschetta<\/li>
  • 250gr of fiordilatte mozzarella cherries<\/li>
  • 48 cherry tomatoes<\/li>
  • Garlic-flavored EVO oil<\/li>
  • Italian pine nuts<\/li>
  • Fresh Genovese basil DOP leaves<\/li><\/ul>\n\n

    Maxi Summer Bruschetta with Pesto Fresco Genovese: procedure<\/h3>\n\n
    • Prepare bread for bruschetta.<\/li>
    • Cut the fiordilatte mozzarella cherries each into four wedges<\/li>
    • Cut the cherry tomatoes each into 4 wedges<\/li>
    • Brush the bread with garlic-flavored EVO oil and in the meantime heat the frying pan on high heat<\/li>
    • When hot, place the bruschetta bread in the pan.<\/li>
    • Add fiordilatte mozzarella wedges, slices of cherry tomatoes and toast the bread<\/li>
    • When ready (the mozzarella should be slightly stringy), remove from heat and place the bruschetta on a plate<\/li>
    • Finish stuffing with a handful of scattered pine nuts, drops of Pesto Fresco Genovese and fresh PDO Genovese basil leaves.<\/li><\/ul>\n\n

      Your Maxi Bruschetta estiva con Pesto Fresco Genovese<\/strong> is ready to be enjoyed!You can accompany it with a very fresh Pigato wine<\/strong>, for an aperitif<\/strong> or a casual dinner<\/strong> with family or friends.<\/p>\n","protected":false},"excerpt":{"rendered":"

      A great classic of summer evenings with friends in a creative and super flavorful version: here is Maxi Bruschetta with Pesto Fresco Genovese made by chef Gian Luca Cellerino of Ristocaff\u00e8 Il Ponte.The recipe is in our news. Summer is here and with it the heat and the desire for simple, tasty dishes prepared with…<\/p>\n","protected":false},"author":3,"featured_media":6680,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[1208,1206,553,1181,823,582],"class_list":["post-7361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-caterpillar","tag-creative-bruschetta","tag-fresh-pesto","tag-gian-luca-cellerino-en","tag-il-ponte-ristocaffe","tag-pesto-genovese-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t