Bruschetta with Balsamic Vinegar of Modena IGP


  • 6 slices of Tuscan or Pugliese bread
  • 6 Tomatoes, cut into cubes
  • Balsamic Vinegar of Modena IGP. Fm02/Bello
  • Extra virgin olive oil
  • A pinch of pepper
  • One garlic clove
  • A few leaves of fresh basil and parsley finely chopped


Heat the oven to 170 degrees. Slice the bread, brush on with olive oil and drop the slices on a plate for the oven. Bake until the bread is toasted (about 10 minutes). While the slices of bread are in the oven, cut the tomatoes into cubes ,keep the tomato juice, season with Basil and chopped parsley and salt. Remove the bread from the oven, rub the bread with a garlic clove, soak each slice with the sauce and sprinkle with the diced tomato. When serving, spray the bruschetta with Balsamic Vinegar of Modena IGP .

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