Preparing the base

Preheat the oven to 190°C (374°F) on the fan setting. Arrange the baguette slices on a baking tray, brush them with a little olive oil, and bake for 6–8 minutes until they are crisp and golden brown. Once removed from the oven, lightly rub each slice with a garlic clove.

Bruschettas with 1965 Graviera with Truffle and mushrooms

Clean the mushrooms and slice them thinly. Heat olive oil in a pan and sauté the mushrooms for 5–6 minutes, until they are browned and their liquid has evaporated. Add the thyme and a little pepper. Distribute the mushrooms over 4 slices of bread and top with 1965 Graviera ARVANITI with Truffle, shaved into thin strips.

Bruschetta with 1965 Graviera with 4 Peppers and caramelized onions

Slice the onion thinly and sauté in olive oil over low-to-medium heat for about 12–15 minutes, stirring frequently, until softened and golden brown.
Add the honey and balsamic vinegar, stir, and cook for another 2 minutes.
Distribute the onions over 4 slices of bread and top with 1965 Graviera ARVANITI with 4 Peppers, sliced ​​thinly.

Bruschetta with 1965 Graviera with Chili and roasted peppers
Cut the bell pepper into strips, toss with olive oil, and spread out on a small baking tray. Roast at 200°C for about 15–20 minutes, until softened and lightly browned. Place the roasted peppers on the remaining 4 slices of bread and add the 1965 Graviera ARVANITI with Chili, cut into thin slices. Finish with a little fresh oregano.

Serving

Arrange the three different types of bruschetta on a large platter and serve immediately, while the bread is still crisp.

Tip: For an even more delightful result, you can place the assembled bruschettas in the oven for 2–3 minutes, until the 1965 Graviera cheese begins to melt.