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Emilié
Bruschette with tomato
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Ingredients
Directions
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Make the topping in advance so that you can serve the bruschette lukewarm. Cut the to into small strips and mix in the anchovy fillets and the basil. Season with olive oil, salt and pepper.
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Fry the ciabatta slices in 3 tablespoons of olive oil on both sides until golden brown. Drain on kitchen paper and sprinkle with the sea salt. Let the bread cool down until lukewarm.
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Garnish the bruschette with small pieces of mozzarella.
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Nutrition
150Calories
Sodium0% DV0g
Fat11% DV7g
Protein12% DV6g
Carbs5% DV15g
Fiber0% DV0g
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