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Dancer109
Bruschetta with tomato jam and goat's cheese
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Ingredients
Directions
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Preheat the oven to 180 ° C. Bring a pot of water to the boil and prepare a bowl of ice-cold water. Remove the stalk of the tomatoes and carve a cross at the bottom.
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Immerse the tomatoes with three at a time for about 15 seconds in the boiling water until the skin is released. Immediately put in the cold water, allow to cool for one minute and remove the skin.
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Cut all tomatoes in half and remove half of them. Cut all halves into six pieces.
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Weigh the tomato mass and add the same amount of jelly sugar. Bring to a boil over a medium heat and simmer for 5 minutes on low heat.
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Season with the lemon juice and a little salt. Let it cool in a container covered to room temperature.
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Slice the bread in slices and drizzle with olive oil and salt. Toast about 8 minutes on a grid. Remove the rack from the oven, turn the slices over and spread the cheese over the bread.
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Toast for about 5 minutes until the cheese starts to melt. Put the warm bruschetta on a plate, put a tablespoon of tomato jam on each roll and garnish with the lemon balm.
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Nutrition
620Calories
Fat45% DV29g
Protein30% DV15g
Carbs25% DV74g
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