John Myers
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Bruschetta Nests with Orange Dip
The perfect bruschetta nests with orange dip recipe with a picture and simple step-by-step instructions.
Orange dip
- 200 g Creme fraiche Cheese
- 2 tbsp Orange zest
- 2 Garlic cloves
- Salt
Bruschetta nests
- 5 middle Tomatoes
- 2 Garlic cloves
- 4 tbsp Olive oil
- 2 Branches Basil
- 1 role Puff pastry
- 1 Egg yolk
- Salt
- Pepper
Orange dip
- Put the creme fraiche in a bowl, finely grate the garlic cloves, add the orange zest, stir everything well and season with salt and leave to stand in the refrigerator for 2 hours.
Bruschetta nests
- Put the olive oil in a bowl, finely grate the garlic cloves and stir well. Quarter the tomatoes, remove the seeds and the stalk and dice finely. Add the tomato cubes to the olive oil and stir well, season with salt and pepper.
- Remove the basil leaves from the stem and finely chop the leaves and add to the tomatoes, stir and let everything steep a little. Then strain the tomatoes over a sieve and drain a little. Preheat the oven to 220 degrees and line a baking sheet with parchment paper.
- Roll out the puff pastry and cut 12 squares. Place a tablespoon of bruschetta on each square. Brush two opposite sides of the squares with egg yolk. Now shape the squares into pockets and let them open nicely in the middle.
- Place the nests on the baking sheet and bake for about 15 to 20 minutes until golden brown.
finish
- Set up 3 nests per person on a plate and add the dip.
tip
- The nests taste cold and warm and they are not only suitable as a starter, but are also ideal as a snack in between, for a buffet or for a picnic.
- Do not throw away the tomato seeds and the drained “water”, you can freeze it wonderfully and use it for the next tomato sauce – it would be a shame about the nice aroma.
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