Beef Bresaola Bruschetta Recipe

Name: Beef Bresaola Bruschetta Recipe
Prep time: 1 h
Total time: 1 h
Yield: 2 - 4 servings

1 hour

2 - 4 servings

Elevate your appetizer or light lunch menu with this elegant bruschetta: air-dried beef bresaola layered with whipped ricotta, English peas, and smoked tomato spread on toasted Euro-Bake Black Pepper Asiago Parmesan bread. Finished with fresh baby greens, it’s a modern, high-impact bite that aligns with premium protein trends and globally inspired small plates.

1 hour

2 - 4 servings

Ingredients

Beef Bresaola Bruschetta

8 slices Euro-Bake Black Pepper Asiago Parmesan Loaf
120g Whipped Ricotta
24ea Smoked Tomato Spread
8 slices Beef Bresaola
20g English Pea, blanched
4g Baby Kale, Pea Tendrils

Smoked Tomato Spread

300g Grape Tomatoes
2g Garlic, thinly sliced
2g Thyme, picked
5g Sea Salt
1g Black Pepper, freshly ground
10g Grapeseed Oil
3g Basil, fresh leaves
75g EVOO

Preparation

Preheat the oven to 350°F, then toast slices of Black Pepper Asiago Parmesan Loaf for 1-2 minutes. Let cool.
Lather on the whipped ricotta, the smoked tomato spread, and bresaola. Sprinkle on the peas and top with the tender greens.
Finish with a drizzle of extra virgin olive oil and sea salt.

Smoked Tomato Spread

Start the smoker and heat to 350°F.
In a bowl, gently toss the tomatoes with garlic, thyme, salt, pepper, and grapeseed oil.
Transfer to a sheet tray lined with parchment paper.
Place into the smoker for 30-45 minutes. Remove from the smoker and cool.
Store in a container with the basil and EVOO.

Beef Bresaola Bruschetta Recipe

Ingredients

Preparation

Smoked Tomato Spread

Eurobake

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