Classic Balsamic Bruschetta
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Is there anything better than classic bruschetta to start your meal! Classic flavours of Italy come together to top crunchy crostini!. A drizzle of balsamic glaze is the only way to finish these handheld delights.

Allergènes:
Blé
•Orge
•Lait

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 préparation15 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

3 pièce(s)

Pain ciabatta

(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)

227 g

Petites tomates

7 g

Basilic

1 pièce(s)

Échalote

2 cs

Glaçage balsamique

1 pièce(s)

Gousses d'ail

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

Pas inclus dans votre livraison

¼ cc

Poivre*

¼ cc

Sel*

1 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)470 kcal
Graisses13 g
dont saturés3.5 g
Glucides73 g
dont sucres5 g
Fibres5 g
Protéines16 g
Cholestérol10 mg
Sel1200 mg
Gras Trans0.2 g
Potassium500 mg
Calcium150 mg
Fer5.5 mg

Ustensiles

•Grand bol
•Fouet
•Plaque de cuisson
•Papier aluminium

Instructions

1

Half, then cut ciabatta diagonally. Peel, then mince or grate garlic. Quarter tomatoes. Thinly slice basil. Peel, then mince shallot.

2

Whsik together half the balsamic glaze, 1 tbsp oil and 1/4 tsp sugar in a large bowl. Add tomatoes, shallots, half the basil and 1/4 tsp garlic. Season with salt and pepper, then stir to coat.

3

Stir together remaining garlic and 1 tbsp oil in a small bowl. Brush cut sides of ciabatta with garlic oil. Transfer ciabatta to a foil-lined baking sheet, cut-side up. Broil in the middle of the oven, until ciabatta is golden-brown, 2-3 mins. (TIP: Keep your eye on the garlic bread, so they don't burn!)

4

Top toasted ciabattas with bruschetta mixture. Sprinkle Parmesan and remaining basil over top. Drizzle remaining balsamic glaze over top.