John Myers
Toast: Aglio Crostata with Tomatoes
The perfect toast: aglio crostata with tomatoes recipe with a picture and simple step-by-step instructions.
- 2 Discs Toast bread or white bread – here is a home-baked white bread
- 30 g Butter
- 1 piece Clove of garlic, small
- 1 piece Parsley leaves
- Pepper and salt
- 2 piece Date or cherry tomatoes
- Let the butter soften. Peel and finely dice the garlic. Weigh the parsley finely.
- Mix the butter with the garlic and parsley and season with salt and pepper.
- Brush the white bread – and it really was really dried out – with the butter.
- Remove the roots from the tomatoes, cut into fine slices and cover the buttered toast with them.
- Place the toast slices on a baking tray and bake at 180 degrees air circulation until the bread slices are crispy and the butter has soaked the bread.
- This crostata was served with beef with trout sauce. (Meat: “Manzo trottato” beef with trout sauce)
Facebook Comments