BRUSCHETTA "FUNGHIOTTA"

Ginos products needed for the preparation:
- Cheese cream (COD. 03201),
- Porcini and truffles cream (COD. 03209),
- "Granfetta" Porcini in slices (COD. 08018).


  1. Toast the bruschetta bread without completing the cooking and cover it with a thin layer of cheese cream.
  2. Proceed by adding 1-2 porcini and truffles cream, making sure to distribute it over the entire surface.
  3. Complete the stuffing with some slices of porcini mushrooms and mozzarella.
  4. Finish cooking and garnish it with some Parmesan Reggiano slivers and a light sprinkling of chopped parsley.
PS: the thin layer of cream cheese is used to prevent the bread absorb liquids and to make it more palatable.

Code
03-201
Pcs./box
24
Packaging
1/2 Latta stagnata
Shelf life
30
Net weight
400 g
Portions
8-10
Code
08-018
Pcs./box
24
Packaging
1/1
Shelf life
36
Net weight
800 g
Portions
8-10
Code
03-209
Pcs./box
24
Packaging
1/2 Latta
Shelf life
36
Net weight
400 g
Portions
10-12