Today we open the doors to the kitchen of Così com’era (now a benchmark for breakfast and brunch in the area of Alberobello and its surroundings), showing you how the Avocado Bruschettone is made, a creation that fully reflects the attention to high-quality ingredients.
With the aim of enhancing its flavors and aromas, Così com’era chooses Olio Intini for its balance and quality.
A simple recipe that can also be easily replicated at home, but with small details that truly make the difference. Here are the ingredients, method, and tips directly from the kitchen.
Ingredients
- Sliced Altamura bread
- Locally sourced burratina (0 km)
- Oregano
- Olio Intini basil-infused oil
For the avocado cream:
- Perfectly ripe avocado
- Olio Intini Oro
- Lemon juice
- Salt
- Pepper
Preparation
Toast the bread until golden brown. Meanwhile, prepare the avocado cream.
Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon.
Place the flesh in a bowl and mash it until smooth and creamy.
Add the lemon juice little by little (it adds freshness and helps prevent the avocado from browning), then slowly drizzle in the extra virgin olive oil while continuing to mix.
Season with salt and pepper to taste and mix everything until you obtain a smooth, homogeneous cream.
Finishing
Assemble the bruschettone by spreading the avocado cream and then placing the burratina on top. Before serving, finish with oregano and a drizzle of Olio Intini basil-infused oil, 100% from Puglia, which will add freshness and enhance the aromas and flavors of the bruschettone.
Così com’era’s tip
Leave a few small chunks of avocado to achieve a more rustic cream.
