Description
Bruschetta is a classic Italian appetizer, which is a slice of dried or toasted bread, rubbed with oil and garlic, and toppings. Appetizer has a spicy taste and aroma. This dish is usually served before the main meal. Offer to cook bruschetta with bean puree, sun-dried tomatoes and parsley, topped with toasted pine nuts. With Zepter pots You will easily be able to prepare meals, retaining the most nutrients of products.
Ingredients
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Beans
120 g
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Garlic
2 tooth
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Black pepper
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Sundried tomatoes
40 g
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Olive oil
1 Tbsp
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Parsley
10 g
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Pine nuts
2 Tbsp
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Baguette
1 piece
Cooking
The beans are soaked in water for about 4 hours.
The beans are washed, pour into the pot Zepter.
Pour beans with water so that the water was on top of the beans for about 1-1,5 see
Close the pan with a lid and put in cold oven, turn on the small fire (my stove on the switch 4 division, so I turn on the unit). Cook the beans for about an hour so that the arrow of the controller is in the second part of the green sector. Then switch off the stove. Leave the pan on the stove about 1 hour.
Zepter pot heated on the stove, a little fried on it, peeled pine nuts.
Sun-dried tomatoes cut into small pieces.
Parsley finely chop.
Chopped parsley mixed with sun-dried tomatoes.
Open the lid of the saucepan, poured the broth into the bowl, it is still useful.
In a saucepan with the prepared beans, add salt and black pepper to taste, passed through the press garlic, olive oil.
With the help of a blender was milled beans.
Add the broth remaining when cooking beans. Using blender is still a little stir bean puree until smooth (you can add all the broth).
Baguette cut into slices.
A bit of fry the baguette slices on both sides in a preheated pan without oil.
On a slice of baguette spread the bean puree.
To the bean puree spread with parsley sun-dried tomatoes.
Then the filling is sprinkled with roasted pine nuts. Bruschetta is ready! Using Zepter cookware is very easy to prepare a snack. A nice snack!
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