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:
- – Walnut bread 2 slices.
- – Tomates cherrys.
- – Vinegar.
- – Boconccino.
- – Basil leaves.
- – Garlic 1 cloves.
- – Thyme.
- – Basil oil.
- Zucchini Bruschetta:
- – Seed bread 2 slices.
- – Zucchini 1 computer.
- – Ricotta 300 g.
- – Salt and pepper.
- – Olive oil.
- – Parmesan.
Mushroom and brie, bocconcino and cherry bruschetta and a spectacular zucchini one. Get pleasure from this present of vegetarian bruschetta that you will love, tremendous simple and straightforward to make and with a variety of number of flavors
PROCEDURE:
For the mushroom and brie bruschetta:
1. Toast the bread, and as soon as toasted, move it a clove of garlic.
2. Minimize the mushrooms and sauté with a 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 bocconcino and cherry bruschettas:
1. Sauté the cherry tomatoes with garlic, thyme, vinegar and olive oil
2. For the bocconcino, reduce in half, season with salt and pepper and a bit olive.
3. To assemble, place the boconccino and cherry tomatoes with some basil leaves, end with the basil oil and season with salt and pepper.
For the courgette bruschetta:
1. Grill the bread.
2. Minimize the zucchini lengthwise, tremendous finely, add the salt to melt it.
3. For the ricotta, season with salt and pepper and add a bit grated cheese and assemble.
