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Bruschettas with mackerel, semi-dried pomodorini tomatoes & Agrestis OliveOil

For 16 Bruschettas


  • 1 large baguette in slices (tip: roast it 10 minutes in the oven at 200 degrees)
  • 2 tins of mackerel fillet in water – ca. 400 gr. in total. (Tuna in water can be used as well, however mackerel is more sustainable and contains Omega 3)
  • ½ bundle of parsley (iron boost)
  • Juice of half a lemon (or more to taste) and a bit of lemon zest (in case you have an organic lemon)
  • 20 semi-dried tomatoes
  • 4 tbsp of Agrestis OliveOil
  • Salt and pepper to taste


Put all ingredients (except the tomatoes) in a food processor. Add 4 tomatoes in the end for colour (don’t chop them finely). Place the remaining 16 tomatoes on top of the Bruschettas. Buon Appetite!