Preparation time: 20 minutes
- 1 Ghiotto (mushrooms with tuna fish) tin of 160 g.
- 1 baguette bread
- 100 g. of whip cream
- 50 g. of Parmigiano cheese
Cut bread into slices making little bruschetta and bake in the oven until they brown. Make a cream with ready antipasto “Ghiotto” by whipping the cream and adding grated parmigiano.
Spoon a little of the Parmigiano cream and a spoon of Ghiotto cream on top of each piece of bruschetta. An icing bag can also be used.