Roasted pumpkin bruschetta with buffalo mozzarella and sardine
Ingredients to choose
For a single serving portion
  • bread slice for bruschetta
    73 g
  • pumpkin sauce
    75 g
  • sardines in fillets
    15 g
  • buffalo mozzarella
    50 g
How to prepare it
Preparation time: 8 minutes.
1. Pre-heat the convection oven at 250 °C.
2. Tost the bread slice at 210 °C, approximately 3 minutes.
3. Spread the pumpkin cream over the bread, top with the chopped mozzarella and the sardine fillets.
4. Place the slice of bread back in the oven at 210 °C until mozzarella melts.
Related products
Pumpkin sauce
This smooth pumpkin creamy sauce has the sweet delicate flavour of ripe Italian pumpkins. This sauce is so versatile and can be used with pasta and rice based dishes, in particular with vegetarian lasagne and as fillings for ravioli and as a topping on pizzas.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 013042 TIN 1/2 400 g 12
Sardines in fillets
Top quality sardines caught in the Mediterranean Sea and preserved in salt, cut into fillets and preserved in sunflower seed oil. The fillets are fleshy and intact, and of similar sizes with that unique sea flavour that is ideal in hors d’oeuvres, canapé and pasta dishes.

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Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 005035 GLASS JAR ML 720 700 g 6
(+) 005042 GLASS JAR ML 720 680 g 6
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