Ingredients
- 100 g of Pecorino Toscano DOP Fresh
- 8 slices of bread
- Black cabbage
- Olive oil
- Salt
- Pepper
Preparation
Clean the black cabbage cutting out the hard part from the larger leaves. Cook it in a pot of boiling water for about 20 minutes. Drain it, making sure to save a ladle of cooking water.
Toast the slices of bread and wet them slightly with some of the cabbage cooking water.
On each slice of bread place some leaves of black cabbage, salt and pepper to taste, and a little olive oil.
Then, add some Pecorino Toscano flakes.
Serve the bruschettas warm.
