Bruschetta from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tomato (s) (vine tomatoes), peeled, roughly chopped
- 2 spring onions, fine strips with as much green as possible
- 3 clove (s) garlic, chopped
- 0.5 ½ bunch parsley, smooth
- 0.5 ½ bunch basil
- 0.5 teaspoon ½ salt
- pepper
- 50 g herb butter
- 1 baguette (s) or ciabatta
Print Recipe
Pin Recipe Instructions
- Leave out the herb butter, sauté the knofi and spring onions for 2-3 minutes, deglaze with the tomato mixture and simmer gently for about 10 minutes.
- Add the chopped parsley and the basil, season very heartily with salt and pepper.
- Up to this point, the whole thing can be easily prepared and stored in the refrigerator for 2-3 days or frozen.
- Preheat the oven to 200 °, cut the bread into approx. 2 cm thick slices, brush these with the mixture and place on a baking sheet; Bake in the oven for about 10 minutes until the bread is crispy; we expect 3 slices per person.
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