Bruschetta mozzarella, broad beans and basil

Name: bruschetta mozzarella, broad beans and basil
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Italian
Ingredients: 1 ciabatta bread; 4 el olive oil; 1 toe garlic halved; 1 business suit fine broad beans fine (300 g, frozen); 3 anchovy fillets cans 46 g; 1 tray basil (15 g), only the leaves; 1 bag mini mozzarella 150 g

A tasty Italian recipe. The starter contains the following ingredients: fish, ciabatta (bread), olive oil, garlic (halved), fine broad beans (fine (300 g, frozen)), anchovy fillets (cans 46 g), basil ((15 g), only the leaves ) and mini-mozzarella (150 g).

Ingredients

Kitchen Stuff

food processor

Directions

Preheat the oven to 200 ° C. Cut the caps of the ciabatta, which are not used. Cut the bread into 10 slanted slices. Sprinkle the top with 2 tbsp oil. Roast the bread on a grid in the oven for 8 minutes. Rub the grilled rolls lightly with a 1/2 toe of garlic and place on a plate.
In the meantime, cut the rest of the garlic finely. Boil the broad beans for 3 minutes in water with salt. Drain and rinse cold under running water. With the anchovies, chopped garlic, half the basil and 2 tbsp oil in the food processor and grind in 10 sec. to a tapenade.
Halve the mozzarella balls. Divide the tapenade over the bruschette, place the mozzarella on it and garnish with the retained basil. Sprinkle with pepper and serve immediately.