Bellini and Bruschetta

Bruschetta_h_vorderstesBellini_2_1Bruschetta_h_oliven_honigBruschetta wide_nBellini

Bellini and Bruschetta, a set on Flickr.

Summer is approaching, and last weekend we had a very warm evening, perfect for sitting on the terrace. Bruschetta and Bellini seemed perfect to celebrate the arrival of summer. I decided to make the classic tomato Bruschetta, and came up with the Feta-honey-black olives combination spontaneously.

Ideally, you should first prepare the Bruschetta, for the Bellini should be made just before serving it.

For two people you need:


Bruschetta in varieties of tomato and black olives with Feta cheese and honey by the real Caffeamore

  • Half a Baguette (I like the Crusta Baguette, a medium dark one, not one with white flour).
  • two tomatoes
  • about ten basil leaves
  • some olive oil
  • Salt & Pepper
  • 10gr of Feta cheese
  • 20 black olives
  • 4 tsp of honey

Cut the Baguette into slices and put them on a baking tray. Put them in the oven at 180°C for ten minutes. In the meantime, cut 10gr of Feta cheese into slim slices and cut about 20 black olives into very small pieces. You also need about 4 tsp of honey for the Olive Bruschetta. For the ToBellini by the real Caffeamoremato Bruschetta, cut two tomatoes into small cubes and cut a bit of basil to add on top.Once the bread is toasted, remove it from the oven. For the olive Bruschetta, start by adding one layer of Feta to a slice of bread, then add a bit of honey and finish by adding the olives. For the tomato Bruschetta, add Tomato cubes and basil, and add salt and pepper. Now you can prepare the Bellini.

Bellini is the official drink of Venice, and those of you who’ ve ever been there might agree that the city is glamorous and majestic. Just like the drink. It is made with prosecco and peach puree. For two glasses, half a peach suffices. Puree it with a mixer and add 2cl of white peach. Then set up two flutes (Champagne glasses), add 2 spoons of the puree each and then add the Prosecco. We used Prosecco di Valdobbiadene, which is good quality.


Please comment below on the recipe. What did you think?

Leave a comment


  1. lcarnitine

     /  June 6, 2012

    Very interesting information! Perfect just what I was looking for!

    • caffeamore

       /  June 7, 2012

      Thanks for stopping by! Glad you like our recipe!

  1. The queen of Macarons: Luxemburgerli | Caffè Amore

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