appetizers sardinian

Dolcesardo Bruschette

Dolcesardo bruschette with toasted bread, warm Sardinian cheese, eucalyptus honey, walnuts, thyme, and olive oil.

Vegetarian
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Prep 15 min
Cook 5 min
Total 20 min
Servings 4
Difficulty Easy

Ingredients

Base

Topping

Finish

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Instructions

  1. Cut the bread into thick slices, about 1 cm each.

  2. Warm the olive oil in a pan and toast the bread for about 2 minutes per side until crisp at the edges.

  3. Slice the Dolcesardo and warm it gently in the pan just until it softens and starts to melt.

  4. Slide the melted cheese over the toasted bread, then finish with the chopped walnuts, the honey, and a few thyme leaves.

Storage & Meal Prep

Assemble and serve at once. The cheese should still be soft and the bread should still hold its edges.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Provolone
120 g
Grains & Bread
White Bread (Crusty)
120 g
Nuts & Seeds
Walnuts
13 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Fresh Thyme
2 g
Sweeteners
Honey (Raw)
42 g

Per Serving

272kcalCalories
11gProtein
18gCarbs
18gFat
1gFiber
Sodium
410mg18% DV
Potassium
94mg2% DV
Calcium
310mg24% DV
Iron
1.5mg8% DV
Magnesium
21mg5% DV
Vitamin C
0.9mg1% DV
Vitamin A
72µg8% DV
Vitamin K
13.4µg11% DV
Folate
40µg10% DV
White Bread (Crusty)
Extra Virgin Olive Oil
Provolone
Honey (Raw)
Walnuts
Fresh Thyme
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Dolcesardo bruschette are a fast way to turn bread, cheese, and honey into something useful before a meal. I keep the topping small so the cheese stays warm and the bread still holds its edge.

I cut the bread about 1 cm thick. I want it crisp at the edges, not dry all the way through.

I warm the Dolcesardo gently. It should soften and slump, not fry. Once it is on the toast, I add walnuts, honey, and thyme while the cheese is still soft.

Part of: The Sardinian Kitchen

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