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Natasha7
Bruschetta of Easter toll
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Ingredients
Directions
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Remove the almond paste from the slices of Easter bread and keep it separate. Brush the slices of Easter bread with butter.
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Bake the slices of Easter bread in a hot grill pan until golden brown stripes appear. Allow the bruschetta to cool slightly.
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In a bowl, dissolve the mascarpone with the apricot jam. Brush the Easter bread with this mixture.
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Peel the mango with a peeler and cut nice slices of the kernel. Place the slices of mango on the Easter bread. Divide some almond paste over the bruschetta.
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Nutrition
470Calories
Fat35% DV23g
Protein14% DV7g
Carbs19% DV56g
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