- First clean and thinly slice the porcini mushrooms
- Heat the oil and brown the garlic, then remove it and pan-fry the mushrooms.
- Add salt to taste and cook for a few minutes with a spoon of hot water.
- In the meantime, on the grill where you usually roast the meat, lightly toast the slices of bread and set them aside.
- Cut the smoked provola into thin slices and start arranging the bruschettas.
- Place the toasted bread slices on an oven tray, place the mushrooms on each slice and finish with the sliced cheese.
- Bake in the preheated oven for a few minutes or until the cheese has partially melted.
- 8 slices bread Apulian or Tuscan bread
- 100gr spicy provola cheese
- 70 – 80gr porcini
- 2 cloves garlic
- extra virgin olive oil
- salt
