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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.
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Serving suggestion |
Sprinkle with walnuts and serve with dry white wine of your choice (Rhein Riesling, for example).
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Chef's tip |
| The cream can be made using other Vindija’s blue cheeses, Bel Vi or Camembert. |
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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 |
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a little olive oil |
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