Bruschetta Flight

Cooking Label
Prep Time
30 minutes
Serves 4-6
Heirloom Tomato Bruschetta:
• 2 Tbsp Pasolivo Tuscan Extra Virgin Olive Oil
Pasolivo Black Lava Salt
• Heirloom tomatoes, mixed colors look great if you have them (approximately 1 per toast depending on size)
• 1 clove of garlic per toast
• Fresh basil, approximately 2 leaves per standard toast
• Sliced bread (rustic and thicker cut varieties work well. Plan for 1 standard sized slice per tomato)
• Ground black pepper

Mushroom & Asparagus Bruschetta w/ Truffle Salt & Thyme:
• 3 slices of rustic bread, standard size
• 6 oz mushrooms, roughly chopped
• 6 oz asparagus, cut into bit sized lengths
• 1 Tbsp Pasolivo Tuscan Extra Virgin Olive Oil
• 1/2 tsp Pasolivo Truffle Salt
• 1 clove garlic, peeled
• 2 tsp fresh thyme leaves

Strawberry Bruschetta w/ Bourbon Barrel aged Maple Syrup whipped Feta:
• 1.5 cups roughly chopped strawberries
• 3 standard slices of bread, rustic Italian or french loaves work well
• 1 Tbsp Pasolivo Bourbon Barrel Aged Maple Syrup
• 1 Tbsp Pasolivo Tuscan Balsamic Vinegar
• 1/2 Tablespoon of Pasolivo California EVOO
• 3 oz fresh feta cheese
• 3 oz cream cheese
• 6 mint or basil leaves, sliced into thin ribbons (to garnish)

Heirloom Tomato Bruschetta:
1. Chop tomatoes into small cubes, rustic is fine.
2. Gently stack your basil leaves and roll them so they look like a little cigar. Then slice into thin ribbons and sprinkle over tomatoes.
3. Break up a few flakes (per toast) of your Black Lava Sea Salt. (Use a pestle & mortar to gently break the pieces up or press two large metal spoons together with the salt in between. *Be careful not to grind it to a fine dust but we also don’t leave large chunks to bite into. Just feel it with your fingers to check the coarseness)
4. Add a decent pinch of Black Lava Sea Salt (per tomato) and enough black pepper to suit your taste. Stir to combine then taste it and adjust accordingly.
5. Toast your bread enough so the surface has crusty layer to it. Peel your garlic clove and rub gently over 1 side of your warm toast. It should disintegrate slowly as you rub it but not leave large pieces. (Pick those off if you see any.)
6. Spoon tomato mixture over the toasts then drizzle generously with Pasolivo Tuscan olive oil. For presentation garnish with tiny basil leaves or flowers and a pinch of Black Lava Sea Salt.

Mushroom & Asparagus Bruschetta w/ Truffle Salt & Thyme:
1. Warm EVOO in a pan over medium high heat then toss in mushrooms, asparagus and thyme and reduce to medium. Cook until asparagus is fork tender (not mushy).
2. Remove from heat and pour into a bowl to stop residual heat from overcooking it.
3. Toast your bread then immediately rub with a peeled clove of garlic.
4. Spoon toppings over bread, drizzle with EVOO then finish with a good sprinkle of Truffle salt & shaved parmesan (optional).

Balsamic Strawberry & Whipped Feta Bruschetta with Bourbon Barrel Aged Maple Syrup:
1. Place feta, cream cheese & maple syrup in a food processor and blend until creamy. A few tiny lumps are ok. Be sure to scrape the sides with a spatula and blend well. If your feta is on the very dry side you may need to add a couple drops of water. Taste it. You may want it a tad sweeter depending on your strawberries. Spoon creamy mixture into a bowl and pop into the fridge to firm up while you make the rest.
2. Wash strawberries and pat dry. Remove stems and roughly chop (add balsamic and EVOO just before serving to keep the berries from going too soft)
3. Toast bread and allow it to cool slightly.
4. Add balsamic and EVOO to the strawberries and gently stir.
5. Spread whipped feta over bread.Top with strawberries then garnish with fresh mint or basil.
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