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Home < Recipes < Danilo Cortellini's recipes < Bruschetta with plums, green sauce and Grana Padano PDO

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    Bruschetta with plums, green sauce and Grana Padano PDO
    Difficulty

    Group 393

    Easy
    		Preparation

    T2

    25 min
    		Servings for

    Group 382

    4 people
    25000x2500 brus 1024x1024

    Chef Danilo Cortellini

    Be adventurous and try this intriguing alternative for a bruschetta. Plums when in season aren’t very sharp but rather sweet and juicy and with a firm flesh, perfect when grilled and caramelized and they are a great paring with cheese so why not on top of a bruschetta with rich and umami Grana Padano PDO.

    Ingredients

    4 thick and large slices of crusty bread (like sourdough)
    6 ripe plums
    2 tbsp of extra virgin olive oil
    1 garlic clove
    Fresh basil leaves and rocket salad to garnish
    2 Tbsp of balsamic vinegar
    30 gr of Grana Padano PDO
    Salt and black pepper to taste

    For the pesto:
    25 gr basil, washed and well drained
    25 gr rocket salad, washed and well drained
    50ml olive oil
    25 gr grated Grana Padano PDO Riserva
    1/2 garlic clove (optional)
    ½ lemon, zest and juice
    3 gerkins
    10 gr of capers in vinegar
    Salt to taste

    Starters

    Preparation

    STEP 1

    To prepare the green sauce simply blitz all the ingredients in a processor until you have a grainy paste and season to taste. Don’t over do it, keep the blitzing to the minimum as you want a grainy paste not a smooth sauce and be mindful with the salt as the capers can be pungy. The sauce keeps well in the fridge for up to a 3 days into clean glass jar (well covered).

    STEP 2

    Wash and dry the plums and with a sharp knife cut them into quarters while removing the stone. Drizzle with oil and grill on high temperature on all sides for 2 or 3 minutes until the grilling marks start to appear. Feel free to use a non-stick pan if you want.
    Get ready for the bruschetta plating.

    STEP 3

    At the last minute, pre-heat a griddle pan (or the grill of your oven) and drizzle the bread slices with olive oil. Charr them on both sides for about 1 to 2 minutes on high heat or until golden and the marks have appeared. Peel and cut in half the garlic clove and smear it on the bread slices while still hot as you remove them the grill. This elevate the flavour of your bruschetta tenfolds.

    STEP 4

    Now plate the bruschetta. Spread the green sauce on the bottom, place in a orderlly manner the caramelized plums and drizzle with a little olive oil a touch of good balsamic vinegar, salt and pepper.

    STEP 5


    Top with fresh leaves of basil and rocket salads and sprinkle with freshly shaved Grana Padano PDO. Serve immediately.

    Chef’s tip

    If you want less hassle, avoid grilling the plums and simply bake them at very high temperature (220C) for a few minutes in the oven or air fryier to make them golden and delicisous.

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