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Bruschette with Wilted Greens and Pecorino (Bruschetta con Verdure Saltate e Pecorino)

Bruschette with Wilted Greens and Pecorino (Bruschetta con Verdure Saltate e Pecorino)

By Rose HattabaughMarch 3, 2025

  • Makes
    2-4 servings
  • Cook Time
    35 minutes
  • Rating

At Silene Piccolo Ristorante in Italy’s Umbria region, chef Nicoletta Franceschini prepared a unique take on bruschetta. She dipped the bread slices in beaten egg, allowing the crumb to moisten, then fried them in olive oil. To finish, she topped the bread with bitter greens sautéed with garlic, followed by shaved pecorino and more olive oil. The egg soak lends the bread a softness and richness reminiscent of French toast. For our adaptation, we dip only one side of each bread slice, creating a textural contrast of custard on one side and crisp on the other. Rustic country-style bread works best here, as its sturdy crumb easily supports the toppings. Look for a boule rather than an elongated loaf, and cut slices from the center, where the loaf is the tallest. Offer one piece of bruschetta as a first course for four, or two pieces per person as a light meal for two.

Tip

Don’t skip the step of toasting the bread before dipping it in egg. Untoasted, the slices will be too soft, even after frying, to support the toppings.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    ¾-inch-thick slices from a country-style boule (see headnote), halved crosswise

  • 2

    medium garlic cloves, thinly sliced

  • ¼

    teaspoon red pepper flakes

  • 1

    bunch (about 8 ounces) dandelion greens, trimmed and chopped into 2-inch pieces

  • Kosher salt and ground black pepper

  • 2

    large eggs

  • Pecorino Romano cheese, for shaving

Step 1

In a 12-inch skillet over medium, heat 1 tablespoon oil until shimmering. Add the bread and toast, turning occasionally, until golden brown on both sides, 4 to 5 minutes. Transfer to a plate; set aside.

Step 2

In the same skillet, combine 1 tablespoon of the remaining oil, the garlic and pepper flakes. Cook over medium, stirring occasionally, until the garlic is lightly browned, about 1 minute. Add the greens and cook, tossing with tongs, until wilted, 1 to 2 minutes. Add ¼ cup water, cover and cook, stirring occasionally, until the stems are tender, 3 to 4 minutes. Taste and season with salt and pepper; transfer to a plate and set aside. Wipe out the skillet.

Step 3

In a pie plate or wide, shallow bowl, beat the eggs and ½ teaspoon each salt and black pepper until well combined. In the skillet over medium, heat the remaining 1 tablespoon oil until shimmering. While the pan is heating, place the bread slices in the egg mixture and let soak until the bottoms are well coated, about 30 seconds; dip only one side of each slice and do not fully saturate the bread (you may not use all the egg mixture).

Step 4

Add the bread, egg-dipped side down, to the skillet and cook until lightly browned, 1 to 2 minutes. Flip the pieces and cook until the second sides are heated through, about 1 minute. Place the bread on a platter, egg side up. Top with the greens, evenly dividing them. Using a vegetable peeler, shave pecorino onto each portion, then drizzle with additional oil.