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
-
45 minSnackfilo pastry, butter, salmon fillet, spring / forest onion, lime, soy sauce, lime, onion, garlic, Red pepper, fresh ginger, sunflower oil, curry powder, mango, cane sugar, lime,salmon snacks with sticky mango chutney -
15 minSmall dishtomato, yellow bell pepper, snack cucumber, spring / forest onion, fresh mint, Hummus, basil leaves,tomatoes with paprika salad and hummus -
15 minSmall dishcucumber, carrots, leg ham, mortadella, radishes, mozzarella mini, curry ketchup, chili powder, sour cream,vegetable skewers with dipping sauce -
15 minSmall dishchickpea, frozen pea, spring / forest onion, garlic, yogurt, sour cream, olive oil, cumin powder (djinten), cayenne pepper,humus with peas and coriander
Nutrition
150Calories
Sodium0% DV0g
Fat11% DV7g
Protein12% DV6g
Carbs5% DV15g
Fiber0% DV0g
Loved it