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
-
30 minSmall disholive oil, garlic, portobello, zucchini, paprika, mayonnaise, basil, lemon, multigrain bulb, fresh spinach,portobello burger with grilled vegetables and basil mayonnaise
-
30 minLunchvegetarian minced meat, large onion, Red pepper, olive, old cheese, Cajun spices, Italian spices, basil, chili powder, olive oil, white asparagus, green asparagus, hamburger bun, mayonnaise,citizen special
-
40 minSmall disholive oil, onion, root, garlic, Spice meatballs, lentils, bread crumb, bread-crumbs, fresh mint, lemon, egg, sunflower oil, mango, Red onion, cumin powder (djinten), Red pepper, apple vinegar, White wine vinegar, sugar,lentil balls with mango chutney
-
15 minSmall dishRed pepper, herbal cream cheese,1000-hit of grilled peppers
Nutrition
150Calories
Sodium0% DV0g
Fat11% DV7g
Protein12% DV6g
Carbs5% DV15g
Fiber0% DV0g
Loved it