Hey everyone, welcome to our recipe page. Today I will show you how to make a special dish, My version of Bruschetta. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
My version of Bruschetta Recipe. This is my version of Bruschetta. You can customize this to anything you like!
You can cook My version of Bruschetta using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of My version of Bruschetta
- You need 3 tbsp of Olive oil.
- Make ready 1/4 of cucumber.
- Make ready 1/4 of tomato 🍅.
- You need 1 of small spoon preserved lemon 🍋.
- Prepare 1 tbsp of onion.
- You need of Salt.
- It’s of Pepper.
- You need 2-3 of sliced of bread 🥖.
Bruschetta is one of those foods that's impossible to eat elegantly.When you gorge on a crunchy piece of Deseed the tomato, then dice into small pieces.Toss with chopped basil, olive oil, salt and pepper - that's all you need for a classic Italian version.Guinness-worthy versions Italian variants of bruschetta include versions served with zucchini, eggplant, mushrooms, bell peppers and many different kids of cheeses, which can either be sprinkled or spread onto the bread.
My version of Bruschetta instructions
- Dice tomato, cucumber, preserved lemon, and onion..
- Mix well with olive oil, pepper and salt..
- Toast sliced bread and spread olive oil on them..
- Place the mixed vegetables on the bread, enjoy!.
Today's Recipe is Italian appetizer Bruschetta Recipe.Bruschetta is a classic appetizer in Italy.Made with a few basic ingredients and served on slices of lightly toasted bread or crackers, even a beginner chef can master this Looking for an easy appetizer that's sure to please or maybe looking for light lunch ideas?
True gourmands may enjoy a bit of shaved truffle from Alba, if it's in season.Authentic Italian Bruschetta is a classic appetizer that people absolutely love.Learn all the little tricks for making the perfect bruschetta.My recipe today comes from my dear friend Becky who is currently living in beautiful Naples, Italy.When Becky sent me this recipe I jumped for joy.
