Balsamic Bruschetta
on Garlicky Crostini
This balsamic bruschetta packs a summery flavour punch with fresh tomatoes, savoury pine nuts and sweet balsamic glaze. Everything sits high atop golden garlicky crostini that's easy to pop in your mouth.
Allergènes:
Sulfites
•Blé
•Orge
•Pignons
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation25 minutes
Temps de cuisson15 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 4 personnes
2 cs
Glaçage balsamique
(Contient Sulfites)
2 pièce(s)
Demi-baguette
(Contient Blé, Orge Peut contenir Noix de Grenoble, Sésame, Soya)
1 pièce(s)
Gousses d'ail
4 pièce(s)
Tomate
1 pièce(s)
Échalote
14 g
Persil
56 g
Pignons
(Contient Pignons)
2 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Énergie (kcal)420 kcal
Graisses18 g
dont saturés2 g
Glucides56 g
dont sucres8 g
Fibres3 g
Protéines11 g
Cholestérol0 mg
Sel650 mg
Gras Trans0 g
Potassium400 mg
Calcium30 mg
Fer4.5 mg
Ustensiles
•Pinceau à pâtisserie en silicone
•Bol à mélanger, moyen
•Petit bol
•Cuillères à mesurer
•Papier sulfurisé
•Plaque de cuisson
•Grande poêle antiadhésive
Instructions
1
- Peel, then finely chop shallot.
- Cut tomatoes into 1/4-inch pieces.
- Cut baguette into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
2
- Add tomatoes, shallots, half the parsley, balsamic glaze, balsamic vinegar and 2 tbsp oil to a medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper, then stir to combine. Set aside.
- Add garlic and 2 tbsp oil to a small bowl. Season with salt and pepper, then whisk to combine. Brush garlic oil evenly over baguette slices.
3
- Transfer baguette slices to a parchment lined-baking sheet.
- Broil in the top of the oven until golden brown and crisp, 2-3 min. (NOTE: Keep an eye on crostini so they don't burn!)
- Remove crostini from the oven and set aside to cool.
- Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
4
- When you're ready to serve, transfer crostini to a serving platter or large plate.
- Divide balsamic tomato mixture over top of crostini.
- Sprinkle toasted pine nuts and remaining parsley over top.