Spanish bruschetta
Of Italian origin, these bruschettas become Spanish since they are decorated with slices of coppa. With tomatoes and mozzarella, it’s delicious!
Ingredients :
- 1 uncut country loaf
- 10 slices of coppa
- 3 ripe tomatoes
- 1 clove of garlic
- 2 balls of mozzarella
- 1 drizzle of olive oil
- Provence herbs to taste
- salt, pepper to taste
Preparation :
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1
Preheat the oven to 180°C or th. 6.
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2
Peel the garlic.
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3
Cut the country bread into 10 slices 2 cm thick.
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4
Rub the garlic on one side of each slice of country bread, then place them, “garlic” side up, in an ovenproof dish.
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5
Coat the slices of bread with a drizzle of olive oil, then bake in the preheated oven. Let them brown for a few minutes.
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6
When the slices of bread have a nice color, take them out of the oven. Cover them with the slices of coppa. Book.
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7
Wash, sponge and pour tomatoes into slices.
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8
Drain and cut the mozzarella balls into cubes.
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9
Place the tomato slices, then the mozzarella cubes on each slice of bread.
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10
Return to the oven and cook for about 10 minutes or until the mozzarella is melted.
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11
Remove from the oven, sprinkle the bruschettas with Provencal herbs, then salt and pepper to taste.
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12
Serve these Spanish coppa bruschettas immediately on the plates. Enjoy them as an aperitif or as a starter, accompanied by a seasoned green salad.
Tips
If the tomatoes are not in season, substitute them with canned peeled tomatoes.
