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Bruschetta with curd cheese in italian

Cooking recipes / Top Picks / Fast, simple, delicious

8 servings
15 min

White bread - 900 gr, Red fish - 100 gr, Curd cheese - 250 g, Beetroot - 0.5 pcs., Cucumbers - 0.5 pcs., Lemons - 0.5 pcs., Garlic - 2 teeth., Finished pate - 40 g, Buzhenina - 60 gr, Dried tomatoes - 60 gr, Olive oil - 1 tbsp, Ruccola - 20 gr, Dill - to taste, Pesto sauce - 10 gr, Sesame - to taste

We choose Italian Chiabatta bread to make snacks, cut it into toast and fry in a dry pan, having previously greased with olive oil.

We rub the toast well with garlic.

Put curd cheese and dried tomatoes on toast.

We add a little curd cheese and leaflets of rucola to tomatoes, which is the source of essential amino acids.

We mix curd cheese with pesto sauce and apply a thin layer to toast, put pieces of liver pate and leaflets on top.

Cut the boiled beets into thin slices and roll them into rolls, which we put on the leaves of the ruckola and sprinkle with sesame seeds.

Finely chop the dill greens and add them to the curd cheese well mixed. Cut fresh cucumber into small straws and finely chop red fish fillet. Put cucumbers with fish in a bowl and add lemon juice well mixed.

We apply curd cheese with dill in a uniform layer on toast, put fish with cucumbers on top, press and add leaves of rukola.

We cut finely olive trees, add them to curd cheese and mix them on toast. Top with sprigs of rukola, sliced boujenina, slices of cheese, sprigs of dill and ruscola.

We cook tasty, cook simply, cook New Year's meat and fish snacks together at home!