500gr Olive Bread
10gr Taggiasca Olives
5gr Fresh Basil
¼ Red Onion
1 Garlic clove
10ml Oil Olive-Extra Virgin
50gr Cheese Burrata - inside part Stracciatella
2gr Black Pepper
Chef Francesco Conzattu at Italian Restaurant La Casa, Alma Resort, Cam Ranh peninsula
Cut the olive bread in finger-thick slices and toast on both sides.
Peel the tomatoes, remove the seeds and then dice.
Then take the onion, garlic and olives and chop. Add to the tomatoes.
Season with salt, pepper, fresh basil and extra virgin-olive oil.
Now, place the tomato-mix on top of the toasted olive bread.
Slice a sliver of the cheese on the bruschetta.
Garnish with a fresh basil leaf and one olive.