2x bruschetta from the barbecue

Name: 2x bruschetta from the barbecue
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Italian
Ingredients: 50 ml balsamic vinegar; 20 g sugar; 1 bread rustique cut off caps; 4 el extra virgin olive oil; 1 toe garlic halved; 1 business suit fine green beans (300 g, freezer), thawed; 3 el low fat quark natural; 30 g Pecorino Romano (cheese), grated; 1 tray fresh mint (15 g), only the leaves; tray basil (a 15 g), only the leaves; 1 tray tomato mix (250 g), in parts; 30 g Parmesan cheese grated

A tasty Italian recipe. The snack contains the following ingredients: balsamic vinegar, sugar, bread pain rustique (cut off caps), extra virgin olive oil, garlic (halved), fine green beans ((300 g, frozen), thawed), low-fat quark natural, Pecorino Romano (( cheese), grated), mint ((15 g), only the leaves), basil ((a 15 g), only the leaves), tomato mix ((250 g), in parts) and Parmesan cheese (grated).

Ingredients

Kitchen Stuff

hand blender, barbecue or grill pan, aluminum barbecue grill bowl

Directions

Bring the balsamic vinegar to the boil with the sugar in a pan while stirring. Let boil for 2 minutes and then cool.
Light the barbecue or heat the grill pan. Cut the bread into 12 slices. Drizzle 1 side with the oil. If you use the barbecue, place the bread in the grill dish. Gril 8 min. Halfway. Rub both sides of the bruschette with garlic. Lay on a scale.
Double-headed the green beans. Put in a high cup with the curd cheese, Pecorino and 2/3 of the fresh mint. Puree with the hand blender. Brush 6 bruschette and garnish with the rest of the coin. Tear the basil into pieces and divide with the tomatoes over the 6 different bruschette. Garnish with a few dashes of balsamic syrup and some Parmesan cheese.