Filter
Reset
Sort ByRelevance
PGRAFF
Bruschette with fried kale and chorizo
Mediterranean bruschette with fried kale, buffalo mozzarella, chorizo and capers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the grill pan. Cut the caps of the bread. Cut the rest into slices and halve them. Gril in 2 parts in 8 min. Golden brown, turn halfway.
-
Halve the garlic and rub 1 side of the rolls with it.
-
Then drizzle with the oil and sprinkle with salt. Place the bruschette on a flat dish.
-
Slice the rest of the garlic and set aside.
-
Heat a frying pan without oil or butter. Fry the chorizo in 5 minutes until crispy. Turn regularly, because the sausage burns quickly.
-
Remove from the pan and fry the garlic for 1 min. In the remaining shortening. Add the kale and stir fry on high heat 4 min.
-
Put the kale on the bruschette and divide the chorizo over it.
-
Tear the mozzarella into pieces and place on the chorizo. Garnish with the capers and sprinkle with (freshly ground) pepper.
Blogs that might be interesting
-
20 minSide dishwinter carrot, walnut, flat leaf parsley, shallot, lemon, honey, olive oil,winter carrot with honey and nuts
-
15 minLuncholive oil, balsamic vinegar, cherry / Christmas, strawberry, fresh basil, fresh fresh mint,tomato salad with strawberries
-
45 minLunchplum, blueberry, lemon, ginger shavings in syrup, jelly sugar,plum-berry jam
-
70 minSide dishbig crumbly potato, bunch onion, sour cream,baked potato with sour cream
Nutrition
230Calories
Sodium27% DV642mg
Fat23% DV15g
Protein22% DV11g
Carbs4% DV11g
Fiber4% DV1g
Loved it