1 Bruscetta bread 

130g Pink pepper salmon Marinsieme 

1 Tropea onion 

1 Ripe avocado

Fine salt

Extra virgin olive oil

Chili pepper to taste

Green pepper to taste

Lime juice 

1 auburn tomatoes 

Mixed sprouts (to taste)


1.    GUACAMOLE SAUCE: Cut the avocado in half from the vertical side, remove the bone and with a teaspoon scoop out the pulp and put it in a deep dish.
With a fork mash the avocado pulp that is in the dish, thus obtaining a smooth cream, adjust salt and pepper, add some oil, juice of half a lime, chili pepper and mix well.

2.    PREPARATION OF THE CROSTINO: Cut the bruschetta bread into regular slices, add a drizzle of extra virgin olive oil to the bottom of a frying pan and turn it on medium heat, when the oil is hot add the bruschetta bread and brown it for a few minutes on both sides.
Take the tropea onion and cut it into thin rounds, at this point take the browned croutons arrange the tropea onion on top and pour a teaspoon of the previously created Guacamole sauce, spread it evenly.
To finish the dish simply take the tray of pink pepper salmon MARINSIEME, open it and drain off the excess oil, cut it into squares and arrange it on the crouton.

Vuoi entrare in contatto con noi?

Scrivici compilando il modulo qui sotto.

I read the privacy policy *

Subscribe to the Newsletter


We and selected third parties use cookies or similar technologies for technical purposes and, with your consent, also for other purposes as specified in the cookie policy.
If you close this banner with a tick or click on "Decline", only technical cookies will be used. If you want to select the cookies to be installed, click on 'Customise'. If you prefer, you can consent to the use of all cookies, including cookies other than technical cookies, by clicking on "Accept all". You can change your choice at any time.