4 slices Rye bread
4 tablespoons Olive oil
40 gr Chopped pistachios
2 teaspoons Dried tomato pesto
3 tablespoons Spreadable cheese
60 gr Tuna in oil
40 gr Chopped almonds
40 gr Chopped walnuts
3 tsp Basil pesto without garlic
4 slices Pancarrè
5 Cucunci in brine
150 gr yellow cherry tomatoes
A pinch of salt
5 Basil leaves
In a bowl, coarsely crumble the slices of bread, add the spreadable cheese and mix everything until the mixture is soft but consistent and compact to handle. We divide the mixture into 3 equal parts.
Let's flavor the first part of the mixture with basil pesto, taking care to leave some for the bruschetta. We mix with our hands and form some meatballs medium sized. We bread the meatballs with chopped pistachios and keep them aside.
Let's proceed with the second compound: let's combine the dried tomato pesto and form other balls. We cover the balls with the chopped almonds.
At this point we proceed with the third and last compound: add the tuna in oil, previously drained and crumbled. Take a small amount of dough with your hands and crush it lightly creating a small groove inside which we insert a cucuncio, Leaving out the peduncle. We form a meatball and roll it on the walnuts. We proceed in the same way until all the ingredients are used up.
Transfer all the bonbons to the refrigerator and let them rest for at least 2 hours.
In the meantime we prepare the bruschetta: Wash and cut into cubes i yellow Pachino tomatoes, add a drizzle of extra virgin olive oil, a pinch of salt and the hand-cut basil leaves. Toast the slices of rye bread, spread a light layer of basil pesto on the surface and add the diced cherry tomatoes over each slice.
Let's proceed with the dish: place our bruschetta in the center of the plate and the bon bon next to it, it will also be eaten with the eyes!
About the author
Francesca Pipia
My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir
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