goat cheese bruschetta recipe
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Goat's Cheese and Grape Bruschetta "Bruschetta al Caprino e Uva"
Wednesday, September 15, 2010
A lot of italian recipes are simplier than one might think.
An appetizer like the bruschettas, it's a great way to start your dinner with. It's quick to prepare, it's delicious, apparently rustic but with a mix of sofisticated flavours.
6 baguette's slices
1 fresh goat cheese
1 tblspn e.v. olive oil, salt, pepper
8 chives
seedless white grape
1\4 of glass of Modena balsamic vinager
Cut the bread in slices and toast or grill them. Meanwhile, in a medium mixing bowl stir together goat cheese, olive oil, salt and pepper. Mince the chives add to the bowl and stir again.
Spread every baguette's slice with cheese mixture and then add the sedeless grape cutted in half.
Now prepare the reduction of Balsamic vinager sauce:
in a little pan at a very low temperature, cook the vinager until it reduces by an half (it takes no more then 7 minutes). Be careful to not cook the vinager too much, because it could burn easily. Switch off the hob and when the vinegar takes on a syrupy texture, sprinkle the reduction on the bruschettas.
If you want you can also add some mixed seeds, like I did.
Semplicity and tastiness.
wine: taste it with a sparkling chilled Prosecco di Valdobbiadene.
Spread every baguette's slice with cheese mixture and then add the sedeless grape cutted in half.
Now prepare the reduction of Balsamic vinager sauce:
in a little pan at a very low temperature, cook the vinager until it reduces by an half (it takes no more then 7 minutes). Be careful to not cook the vinager too much, because it could burn easily. Switch off the hob and when the vinegar takes on a syrupy texture, sprinkle the reduction on the bruschettas.
If you want you can also add some mixed seeds, like I did.
Semplicity and tastiness.
wine: taste it with a sparkling chilled Prosecco di Valdobbiadene.
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