Bruschette with Bovizola cream

Preparing a delicious starter is no problem at all with Vindija’s products because when they are among the ingredients, you know that you will get an excellent first course. 

Preparation  / 20 min
  • Brush olive oil on the slices of bread. Toast in a frying pan or toaster until crunchy.
  • Mix cornstarch with cream and heat until it boils, whisking constantly. 
  • When it boils, remove from the fire and stir in grated Bovizola. 
  • Once the cheese is melted, leave to cool. 
  • Mix the thick cream well (use a mixer if you want), and spread a thick layer on the bruschetta. 
Serving suggestion
Sprinkle with walnuts and serve with dry white wine of your choice (Rhein Riesling, for example). 

Chef's tip
The cream can be made using other Vindija’s blue cheeses, Bel Vi or Camembert.
Ingredients  / serves 8 
16  small baguette slices 
200 g Vindija Bovizola
2 dl 'z bregov cooking cream
10 g cornstarch (gustin or gusnel)
2 tbsp  coarsely chopped walnuts 

a little olive oil

Related products

Bovizola 'z bregov cooking cream