Bruschetta with Tomatoes and Mussels
⏳ Time
25 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Olive oil is added at your discretion because if you fry the bread in it, it will no longer be bruschetta but crostini. Bruschetta is toasted in a dry skillet to achieve a crispy exterior and a soft interior. There are other differences, but this is the main one. And, of course, if you can't find ciabatta, as I couldn't this time, use a regular unsweetened white loaf instead, and substitute feta cheese for ricotta. To prevent the ciabatta slices from becoming soggy, add the topping just before serving. Don’t like mussels? Skip them!
Ingredients
- Ciabatta - 1 piece
- Canned Truffles - 2 cans
- Tomatoes - 2 pieces
- Ricotta cheese - 5.3 oz
- Chopped Sage Leaves - 1 tablespoon
- Sweet Red Onion - ½ piece
- Olive Oil - to taste
- Garlic - 1 piece
Step by Step guide
Step 1
Slice the ciabatta or loaf into thin pieces, rub with garlic, and toast in a dry skillet until crispy.
Step 2
Cut the tomatoes into lengthwise slices, the onion into rings, chop the parsley finely, and drain the liquid from the can of mussels.
Step 3
Mix the ricotta with the parsley, spread it on the toasted bread, top with a slice of tomato, a couple of onion rings, and a teaspoon of mussels.
Step 4
Serve as an appetizer.
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