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Carlton
Trio of bruschette
Homemade bruschette with sausage and zucchini, with fennel and cheese and with shrimp salad.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the baguette into the desired number of slanted slices. Brush them with the oil on one side.
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Place them with the covered side up on a baking sheet covered with parchment paper and bake in the oven for about 12 minutes. Take out of the oven and lay on a scale.
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Meanwhile, with a cheese slicer, scrape long ribbons of the zucchini. Remove the skin from the sausages and wrap the sausages with the zucchini ribbons.
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Put them in the baking dish and bake the sausages in the oven for about 20 minutes.
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Meanwhile, clean the fennel bulb, leave the stalk and cut off the stalks. Cut the fennel bulb into quarters and then into thin slices.
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Place in the baking dish and drizzle with oil, caraway seeds and garlic. Season with pepper and salt.
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Place the dish next to the sausages in the oven and roast for about 15 minutes until the fennel is soft. Spoon halfway.
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Meanwhile cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Grate the orange zest of the orange and finely chop the parsley. Mix the grater with the shrimp, sour cream, parsley and red pepper.
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Cut the sausages into slices and fill 1/3 of the bruschette with them. Cover 1/3 of the bruschette with the fennel and crumble the cheese over it. Fill the rest with the shrimp salad.
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Nutrition
100Calories
Sodium8% DV185mg
Fat9% DV6g
Protein8% DV4g
Carbs2% DV7g
Fiber4% DV1g
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