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Bruschetta classica with creamy dolcelatte


  • 1 ciabatta loaf

  • 4 tbsp olive oil

  • 25g (1oz) dolcelatte

  • 5 tbsp full fat milk

  • 400g small plum tomatoes

  • 10 fresh basil leaves, sliced

  • 6 tbsp extra virgin olive oil, plus extra to serve

  • Salt and pepper to taste

  • 2 garlic cloves


  • 1.

    Cut the loaf into 8 slices, each 2cm thick, brush both sides with olive oil and toast on a hot griddle pan for about 3 minutes on each side or until dark brown and crusty. Leave to cool slightly.

  • 2.

    Crumble the dolcelatte in a small saucepan, add the milk and melt the cheese on a medium heat, stirring with a wooden spoon.

  • 3.

    Quarter the tomatoes and place in a bowl. Add the basil, extra virgin olive oil and season. Mix well.

  • 4.

    Lightly rub the garlic over the bread. Place 2–3 tablespoons of the tomato mixture on top of each slice and arrange them on a large serving plate. Drizzle with the sauce and serve.

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