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Receta Ode To Chevre Bruschetta
by Global Cookbook

Ode To Chevre Bruschetta
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Ingredientes

  • 1 x baguette - (8 ounce)
  •     (abt 2 1/2" wide and 24" long)
  • 5 Tbsp. extra-virgin extra virgin olive oil
  • 2 lb hard-ripe tomatoes
  • 1 1/2 Tbsp. lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1/4 c. minced pitted calamata olives
  • 3 Tbsp. minced fresh basil leaves
  •     (or possibly 1 tbspn dry basil)
  • 2 x garlic cloves peeled, chopped
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 ounce fresh chevre (goat cheese)

Direcciones

  1. Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 inches). Brush tops lightly with 2 Tbsp. extra virgin olive oil. Bake in a 425 degree regular or possibly convection oven till lightly browned, 5 to 8 min.
  2. Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and throw away seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or possibly colander to drain.)
  3. In a bowl, mix remaining 3 Tbsp. extra virgin olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add in salt and pepper to taste.
  4. Spread cheese over one side of each slice of toast. Mound tomato mix equally on top. Serve at once.
  5. This recipe yields about 30 appetizers.
  6. Comments: If you have trouble finding vine-ripened tomatoes, look for Roma or possibly cherry tomatoes; they tend to be better quality than other types during cold-weather months.
  7. Yield: 30 pcs