BRUSCHETTA



 

  • 1 baguette
  • 10 cultivated mushrooms, sliced
  • 7-8 chestnut mushrooms sliced
  • 1 ball of mozzarella
  • 10 sprigs of parsley finely chopped
  • 8 sprigs of mint, finely chopped
  • 6-7 leaves of fresh basil, finely chopped
  • 2 tomatoes cut into small cubes
  • grated cheddar

For the sauce:

  • 1 teaspoon of olive oil
  • 3 cloves of garlic minced
  • dry thyme
  • 1 flick curry
  • red chili powder
  • 1 teaspoon tomato paste

Preheat the oven to 392 degrees. Grate the mozzarella cheese. Saute the mushrooms in a little oil. Cut the baguettes into thin, thin halves and roast them in the preheated oven. Take the grated cheese in a bowl, add the basil, parsley and mint and mix.

 

For the sauce: Mix the ingredients in a separate bowl. Place the cheese mixture on a few toasted baguette slices. Stir the tomatoes into the remaining cheese mixture and place on top of a few slices. Add the mushrooms to the remaining tomato-cheese mixture and divide it among other bread plantings. You get 3 kinds of mixed bread. Pour the sauce you prepared on all the slices and bake in the heated oven until the top of the bread is lightly browned. Inspire warm service.



ENJOY

 

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