Bruschetta With Pata Negra, Tomato and Fiordilatte

Method

1. Clean the friggitelli peppers: trim the stems, remove the seeds, and cut them in half lengthwise.
2. Peel one clove of garlic and cut it in half.
3. Heat a generous amount of extra virgin olive oil in a pan and fry the garlic halves until golden.
4. Add the friggitelli to the pan, season with salt, and sauté over high heat until the skins are blistered and the peppers are tender.
5. Remove the peppers from the pan and set aside.
6. In the same pan (or a separate one), crush another garlic clove and add the San Marzano tomatoes cut into thick slices (or halves).
7. Cook the tomatoes over high heat, adding salt, fresh basil, and a little mint (mentuccia). Let them reduce slightly.
8. Toast slices of olive bread (pane olive) on a grill or in a pan until crisp.
9. Slice the fiordilatte mozzarella into thick rounds.
10. On each slice of toast, spoon a generous layer of the cooked tomatoes.
11. Place a slice of fiordilatte on top of the tomatoes.
12. Arrange the sautéed friggitelli over the mozzarella.
13. Finally, top each bruschetta with thin slices of Jamón Ibérico de Bellota (Pata Negra).
14. Garnish with fresh basil leaves and a few mint leaves (mentuccia).
15. Serve immediately, optionally with a glass of Prosecco.