Rustic Bruschetta with Rosemary

Instructions

  1. Drain and chop the mozzarella, then let it melt over a very moderate heat in a saucepan with milk.
  2. Meanwhile, toast the slices of bread and, to taste, rub them with the garlic;
  3. Season them with a little extra-virgin olive oil.
  4. Pour on the bruschetta the melted mozzarella, sprinkle with the chopped rosemary and season with a pinch of salt.
  5. Serve warm.                                                                                                                                                                                                             by L’Arte della Bruschetta – Fettunte, crostoni and crostini. Editions of Baldo February 2012

Ingredients

4 slices of large-sized bread (pugliese, toscano, homemade)

2 cloves of garlic (optional)

extra-virgin olive oil

50 gr of mozzarella

1/2 glass of milk

1 sprig of rosemary

salt