John Myers
Two Kinds of Bruschetta
The perfect two kinds of bruschetta recipe with a picture and simple step-by-step instructions.
- 2 Pc. Red peppers
- 150 g Sheep cheese
- 4 Pc. Diced tomatoes
- 2 Pc. Buffalo mozzarella balls
- 50 g Pine nuts
- 150 g Arugula
- 100 ml Olive oil
- 50 g Sugar
- 15 disc Sour Dough Bread
- Garlic cloves
- Olive oil
- Walnut kernels
- Fleur de sel
- Black pepper
- Oil the skin of the peppers with olive oil and place in the oven. Set the oven to grill setting and the highest temperature. When the skin turns slightly black, remove the peppers and put them in a freezer bag. Take out after 10 minutes, then remove the skin slightly and cut the peppers into large pieces. Naturally remove the stalk and seeds.
- Toast the bread with one side in a hot pan with oil and then rub it with garlic. Spread the peppers on the bread. Then spread the sheep’s cheese in thin slices over the peppers. Bake again briefly under the grill.
- For the melted tomatoes, heat a pan with a little garlic and oil. Put the tomatoes in the pan, sprinkle with a little sugar and let them sauté. Season to taste with salt and pepper.
Rocket pesto
- Lightly toast the pine nuts in a pan. Put the pine nuts, rocket and olive oil in a container and chop up with a hand blender. Season to taste with salt and pepper. Put the walnuts in a pan and caramelize with sugar.
- Toast the bread with one side in a hot pan with oil and then rub it with garlic. Now spread the rocket pesto on, then pluck the buffalo morzzarella and spread on top. Then garnish the melted tomatoes and finally put the walnuts on top.
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