Description
Exquisite spicy taste of cheese, baked veggies combined with very tasty Italian bread with a great crispy crust, airy inside, with large holes! Ciabatta is perfect for preparing bruschetta, as it allows to highlight the taste and flavour of the ingredients used for its preparation. Recipe taken from the magazine "Bread and salt".
Ingredients
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Cheese
150 g
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Zucchini
1 piece
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Eggplant
1 piece
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Pepper
2 piece
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Tomato
2 piece
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Garlic
6 tooth
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Pine nuts
2 Tbsp
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Rosemary
1 piece
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Bread
8 slice
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Balsamic
2 Tbsp
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Olive oil
5 Tbsp
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Salt
5 g
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Black pepper
5 g
Cooking
Preheat the oven to 180 degrees. Vegetables wash, dry on a paper towel, wrap in foil. Put in the oven for 1 hour.
To prepare ciabatta used this recipe: http://www.povarenok .ru/recipes/show/654 94/
Ciabatta cut into slices, fry in olive oil until Golden brown or dry the bread in the oven or toast them in the toaster.
Roasted vegetables cool right in the foil. The cooled peppers and tomatoes and peel. All roasted vegetables chopped in small cubes, roasted garlic to squeeze from skins and mix with the remaining vegetables.
Meanwhile, fry the pine nuts in a dry frying pan until Golden brown. Cool.
A large part of the cheese grate and add to vegetables. The remaining cheese grate large "petals" on a special grater or astrogate with a knife for cleaning of vegetables.
Chop the rosemary needles, mix with the cheese and vegetable mixture, pour in the balsamic vinegar, olive oil. Add salt, pepper, stir. On toast put the roasted vegetables, sprinkle cheese "petals" and pine nuts. Serve!
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