Bruschetta with grilled peach, roast beef and fresh ricotta with Aged Balsamic Vinegar of Modena IGP

Bruschetta with grilled peach, roast beef and fresh ricotta with Aged Balsamic Vinegar of Modena IGP

6 slices wholewheat bread
1 peach
6 slices roast beef
100g ricotta
Carandini Antonio Aged Balsamic Vinegar of Modena to taste
Salt
Extra Virgin Olive Oil
Mint to taste

Suggested match

Antonio

Aged Balsamic Vinegar of Modena PGI

cad.

Method

Slice and grill the bread. Cut the peach into wedges and grill.

Mix the ricotta with oil, salt, pepper and fresh mint.

Arrange two wedges of grilled peach on each bruschetta, then add a slice of roast beef and the ricotta mix.

Arrange the bruschetta on a plate or tray, add a pinch of salt and the Carandini Aged Balsamic Vinegar to taste.

Enjoy!

Recipe created for Carandini by Viola @unpizzicodiviola

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Antonio.

Aged Balsamic Vinegar of Modena PGI