Varied recipes

BRUSCHETTAS

INGREDIENTS

  • Mushroom and brie bruschetta:
  • – Nation bread 2 slices.
  • – Portobellos / mushrooms 250 g.
  • – Inexperienced onion 1 unit.
  • – Caramelized onion.
  • – Queso brie.
  • – She.
  • – Salt and pepper.
  • Bocconcino and cherry bruschettas:
  • – Nation bread 2 slices.
  • – Tomates cherrys.
  • – Vinegar.
  • – Contemporary cheese in cubes.
  • – Basil leaves.
  • – Garlic 1 cloves.
  • – Thyme.
  • – Basil oil.
  • Zucchini Bruschetta:
  • – Seed bread 2 slices.
  • – Zucchini 1 laptop.
  • – Ricotta 300 g.
  • – Salt and pepper.
  • – Olive oil.
  • – Parmesan.
  • Spinach bruschetta:
  • – Nation bread 2 slices
  • – Spinach 1 bundle.
  • – She.
  • – Shelled blue cheese.
  • – Sliced ​​pears.
  • – Discount of aceto.
  • – Chopped almonds.

BRUSCHETTAS, 4 totally different concepts to get pleasure from a wealthy selection: mushroom and brie, bocconcino and cherry, zucchini and spinach with pears. All vegetarian recipes

PROCEDURE:

For the mushroom and brie bruschetta:
1. Toast the bread, and as soon as toasted, cross it a clove of garlic.
2. Lower the mushrooms and sauté with a little bit olive oil, the chopped garlic and add the greens. Season.
3. Place a slice of brie cheese on the bread and gratin.
4. To assemble, place the caramelized onion and mushrooms on the gratin bread.

For the contemporary cheese and cherry bruschetta:
1. Sauté the cherry tomatoes with garlic, thyme, vinegar and olive oil
2. Lower the contemporary cheese into cubes
3. To assemble, place the cheese and cherry tomatoes, some basil leaves, end with the basil oil and season with salt and pepper.

For the courgette bruschetta:
1. Grill the bread.
2. Lower the zucchini lengthwise, tremendous finely, add the salt to melt it.
3. For the ricotta, season with salt and pepper and add a little bit grated cheese and assemble.

For the spinach bruschetta:
1. Taste the bread by rubbing garlic on it.
2. barely sauté the spinach leaves
3. fillet the pears and chop the almonds
4. assembled: place the bottom spinach, the sliced ​​pears, the shelled blue cheese, the almonds and eventually the aceto discount.

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