Bruschetta with vegetables
Bruschetta is perfect for your summer meals.
|240 g||Pane Casereccio / Pain Campagnard|
|6 tbsp||olive oil|
- Set the oven to 200°.
- Toast the bread until crispy.
- Toss with olive oil (3 tbsp).
- Rub the bread slices with garlic clove which is cut in half.
- Slice the vegetables and cook slices in pan with olive oil. Season with salt.
- Serve vegetables on bread slices.