Bruschetta with Porcini mushrooms and smoked Provola cheese

  • 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