Sauteé Veggies Bruschetta with Olivus Floris Olive Oil Mixed Herbs

Sautéed Veggie Bruschetta with Olivus Floris Garlic, Chili & Rosemary Olive Oil

HEALTHY OPTION AS A SNACK, AN APPETIZER OR AS A MAIN DISH. PREFERABLY TOPPED WITH AN HIGH QUALITY EXTRA-VIRGIN OLIVE OIL SUCH AS OLIVUS FLORIS, PRESERVING THE ALL-FLAVOR OLIVE JUICE.

INGREDIENTS

  • A toasted regional bun, sliced
  • 1 cup Ricotta cheese
  • 2 red bell peppers, halved
  • 2 yellow bell pepper, halved
  • 5 cherry tomatoes, sliced or halved
  • 1 red onion, sliced
  • 100g of white sweet grapes
  • 3-4 leaves of chicory, lettuce or arugula
  • 5-6 tablespoons of Olivus Floris Garlic, Chili & Rosemary Olive Oil
  • A pinch of salt
  • A squeeze of lemon juice

INSTRUCTIONS

  1. Heat the grill to lightly toast slices of bread brushed with Olivus Floris Garlic, Chili & Rosemary Olive Oil.

How to sauteé veggies

  1. Drizzle the bell peppers, tomatoes, red onion and grapes with Olivus Floris Garlic, Chili & Rosemary Olive Oil. Season with salt and a few drops of lemon juice, too. Heat a large skillet and sautée all vegetables with a spoon of Olivus Floris Garlic, Chili & Rosemary Olive Oil, stirring occasionally, for about 7 minutes or until tender.
  2. Spread Ricotta cheese in each slice of bread and top it with your sautéed veggies and lettuce. Serve.