Summer Bruschettas


20 cherry tomatoes
4/6 pumpkin flowers
1 eggplant
1 courgette
1 garlic clove
40 ml extra virgin olive oil
Bauer Arostina with Garlic & Parsley
French or Pugliese bread
Fresh basil


By Antonella Iannone


Wash the vegetables

Cut the tomatoes in quarts, slice the eggplant, the courgette and the garlic, and remove the pistil from the pumpkin flowers.

In a bowl, pour the oil, garlic and 2 tsp of Bauer Arostina with Garlic & Parsley.
Mix and set aside.

Heat a non-stick grill and cook the vegetables (eggplants, courgettes and pumpkin flowers).

Remove the vegetables from the grill and let them cool slightly, then brush the surface of the eggplants and courgettes with the flavoured oil.

Brush also one side of the bread with the flavoured oil and grill one minute per side.

Season the tomatoes with the remaining flavoured oil.

Stuff the bread with the vegetables and top off with a few fresh basil leaves.

Serve immediately.