4 People
1 pack of AIA Spinach
4 slices of rustic bread
250 g of champignons or porcini mushrooms
100 g of turnip tops
200 g of gorgonzola
1 clove of garlic
Extra virgin olive oil


A game of contrasts of flavors and textures makes this autumn bruschetta with spinach and mushrooms an ideal appetizer for a aperitif with friends. The bruschetta knows no seasons except in the ingredients that compose it, practical and quick to make, they are perfect for all occasions.

Preparing this autumn bruschetta is very easy, rely on a known supplier for the choice of mushrooms and clean them carefully before moving on to the preparation.

Here's how to prepare the tastiest autumn bruschetta you've ever tasted!



Grill the bread until it is crispy on both sides. Bake the spinach until it is hot and crispy.


Slice the mushrooms and sauté them in a pan with a drizzle of oil and a clove of garlic. Cut the gorgonzola into cubes. Clean the turnip tops and quickly sauté them in a pan with a drizzle of oil and a pinch of salt.


Cut the spinach into diamonds and arrange it on the bread. Add the mushrooms, cubes of gorgonzola and sprinkle with chopped parsley.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.


The autumn bruschetta is also great for a quick and refined dinner and, with a little care and some small containers, you can even put it in the lunch box for the office.

Latest Guides