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If you are a fan of the powerful taste of sun-dried tomatoes and the tantalizing flavour of chilies, then this Italian Bruschetta di Pomodorino Ciliegino will delight you. Made from sun-dried, Sicilian cherry tomatoes, this bruschetta has been spiced up with chilies. 

Naturally, this tastes fantastic on toasted bread, or as they say in Italy 'bruschetta'. Also on focaccia, or delicious as a pizza base, after which just add fresh tomatoes and other ingredients according to taste. It is also a great flavour enhancer for meat or fish.

Recipe tip: spaghetti with tomatoes/chili bruschetta. Cook the pasta according to the instructions. Heat up some olive oil in a pan and lightly fry 1 shredded clove of garlic, 1 finely chopped red chili, 3 to 4 tablespoons Bruschetta di Pomodorino Ciliegino, some oregano, and then season according to taste with salt and pepper. Drain the pasta, add it to the sauce and stir for 2 minutes. Serve warm and garnish with Parmesan cheese according to taste.



  • dried and cherry tomato (70%), sunflower oil, red chili pepper(2,5%), salt, basil, garlic, acidifier: citric acid antioxidant: ascorbic acid.

Bruschetta di pomodorino ciliegino