Bruschetta with savoy cabbage and semi-hard cheese: the quick and irresistible recipe

Bruschetta with savoy cabbage and semi-hard cheese are an appetizer that will surprise you with its goodness and ease of preparation. In our recipe the savoy cabbage, sautéed in a pan with garlic, butter and sage, is transformed into the delicious filling of golden and stringy toasted bread thanks to the final addition of the semi-hard cheese. A perfect idea for any occasion; from a simple and informal appetizer, maybe organized at the last moment, to a meal to be prepared quickly, to a delicious dinner to be enjoyed on the sofa in front of your favorite TV series. In short, every occasion is the right one. Follow our recipe and you will not regret it.

How to prepare bruschetta with savoy cabbage and semi-hard cheese

Clean the savoy cabbage; remove the outer leaves (1), remove the central part from the larger leaves and wash them carefully.

Cut the savoy cabbage into slices (2) and boil it in boiling, lightly salted water for about 20 minutes, then drain it carefully and set it aside.

In a saucepan, brown the garlic with the butter and sage (3).

Add the savoy cabbage and let it flavor for about ten minutes (4).

Meanwhile, cut the homemade bread into slices (5).

Transfer the slices of bread to a baking tray, sprinkle them with a drizzle of oil (6) and put them in the oven to toast under the grill.

Remove the bruschetta from the oven and spread over the savoy cabbage (7).

Complete with the semi-hard cheese, cut into slices, and put back under the grill of the oven until the surface will be golden brown (8).

Remove the bruschetta with savoy cabbage and semi-hard cheese from the oven, sprinkle with ground pepper and serve hot (9).

How to store bruschetta with savoy cabbage and semi-hard cheese

To enjoy the exceptional fragrance and crunchiness of these bruschetta with savoy cabbage and semi-hard cheese, it is good to prepare and enjoy them hot and stringy at the moment.