Rich Bruschetta with PGI Finocchiona

Simple and tasty, the Rich Bruschetta with PGI Finocchiona made by Patrizia Belli is an appetizer you can quickly prepare in order to add something to your evenings in company. Let’s find out how to prepare it.


  • Cereal and Verna flour bread 3 slices
  • Goat Ricotta 150gr
  • Saffron 1 package
  • PGI Finocchiona 150gr
  • Fennel 1
  • Wild fennel 50gr
  • Red Pepper 1
  • Yellow Pepper 1
  • Onion 1
  • Lemon 1
  • Salt
  • Olive oil
  • Rosemary flowers


Mix ricotta with the saffron previously dissolved in some hot water, a bit of salt, pepper and some olive oil and form a cream. Cut the fennel with mandolina (a special cooking utensil used for slicing a d for cutting vegetables) and put it in water and lemon.

Cut the onion and stew it in a small amount of olive oil. Add peppers cut into strips and cook them for a few minutes. Add salt and pepper if needed, turn off the fire and blend in order to obtain a cream.

Toast the bread, spread it with ricotta cream, place some strips of fennel, a slice of PGI Finocchiona and other slices of fennel. Complete with some finely chopped wild fennel and rosemary flowers.  Accompany it with pepper sauce.


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