Ghiotto Bruschetta

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.