Filter
Reset
Sort ByRelevance
Emilié
Bruschette with tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Garnish the bruschette with small pieces of mozzarella.
Blogs that might be interesting
-
20 minSmall dishflour, mineral water with carbonic acid, lemon, Red pepper, fish fillet, peanut oil, sunflower oil, coconut milk, Thai Red curry pasta, lime juice,fish fritters with lime and coconut dip -
30 minSmall dishwhite bread mix, butter, oil, pears, fresh rosemary, hamham, parma ham, egg,packaged pear -
15 minSmall dishpumpkin seeds, olive oil, watermelon, feta, kalamata, lemon,watermelon-fetish snacks -
10 minSmall dishfrozen peas, White beans, fresh herbs, garlic, olive oil, Parmesan cheese, old cheese, lemon juice,humus spread of white beans and peas
Nutrition
150Calories
Sodium0% DV0g
Fat11% DV7g
Protein12% DV6g
Carbs5% DV15g
Fiber0% DV0g
Loved it