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Cut the tomatoes into cubes, add salt, oregano and a little olive oil.
The bread is toasted, and hot it is greased with a little olive oil and a clove of garlic cut in half. Grate the mozzarella cheese on top and add the tomato prepared with salt, oregano and olive oil.
Optionally I put a slice of ham.
Bruschetta with tomato paste and mozzarella
I'm a big fan of bruschettas. Inevitably I pour my (healthy) preferences on the child, but the child does not give in to the tomatoes. What bruschettas are those without tomatoes ?! New fads, new recipes :).
ingredients (for a baby breakfast):
- 2 slices of bread (I use wholemeal toast)
- a small mozzarella (approx. 100g)
- 1-2 tablespoons tomato paste (or tomato juice)
- cucumber (optional)
Method of preparation:
- I greased the slices of bread with tomato paste. I use a commercial, organic tomato paste that tastes great and has a baby friendly label. If you made it at home, then it's even better.
- Preheat the oven to 200 degrees Celsius and brown the slices lightly for about 5-7 minutes.
- I take the slices of bread out of the oven, let them cool (not cool) and add thinly sliced mozzarella over them. It will partially melt.
- On top you can add grated cucumber (that's how I made them the first time) and dried basil. And the olives would go like topping :).
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I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.
I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.
I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.
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Recipe of the day: Bruschettas with cherry tomatoes and mozzarella
Bruschettas with cherry tomatoes and mozzarella from: bread, cherry tomatoes, garlic, olive oil, balsamic vinegar, mozzarella, basil, salt, pepper.
Bruschettas with cherry tomatoes and mozzarella
- 8 slices of bread
- 2 red cherry cups
- 1-2 cloves of garlic, chopped
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- mozzarella, thin slices
- 1/4 cup chopped basil leaves
- Salt and fresh pepper
Method of preparation:
Preheat the oven to 180C. Place the slices of bread on a baking sheet. Sprinkle with olive oil. Bake for 10 minutes and remove from the oven.
Maintain the oven temperature. Meanwhile, in a medium bowl, mix the tomatoes, garlic, olive oil and balsamic vinegar together.
Put tomato mixture and add mozzarella on each slice of bread. Bake for 6-8 minutes. Remove from the oven and sprinkle each slice with a little olive oil. Sprinkle with chopped basil, salt and pepper. serve bruschettas hot.
Bruschettas with mozzarella and herbs
Until I find burrata in Romania (if anyone knows that it exists in any store in our country, don't be afraid to tell me), I am satisfied with buffalo mozzarella from Sibiu.
Although it is a fatty cheese, mozzarella is a bit fairy if you eat it plain. And that's exactly what I didn't want. But on the principle of keep it simple, I stopped at bruschettas. In a more "cheerful" version: with mozzarella, dried herbs - oregano and basil, coarse sea salt and extra virgin olive oil.
After 3 minutes in the oven, on the grill, they looked like this. And because mozzarella and tomatoes are like two berries in a pod :), I couldn't be an obstacle to their happiness. The cherry-plum tomatoes (it's the first time I took Mega) were really tasty, especially in combination with endive and sweet-sour reduction of balsamic and plum.
Bruschettas with tomatoes
Bruschettas cannot be called just another kind of snack!
No, you can't just call them appetizers. It would be too dry and too little for such an amazing invention. Amazing not by complexity, refinement or sophisticated preparation techniques. No, bruschettas are amazing precisely because they are absolutely delicious, they look great, everyone likes them, they fit in any situation and, what's amazing - they are made too simply and quickly.
If we also take into account the fact that you need very few ingredients in your refrigerator to prepare them, we can say, without hesitation, that the Italians invented bruschettas from a divine inspiration, to honorably save any cook in trouble. - for lack of time, ideas, ingredients or even the desire to cook.
For the version of bruschettas that we like to prepare most often, you need:
- Bread slices
- A few cloves of garlic
- Olive oil
- Fresh basil
You can use any type of bread, cut into slices of any shape or size you want. They must be fried to become crispy. You can use the electric toaster or place the slices of bread in an oven tray until lightly browned. Each slice of toast is rubbed well with a clove of garlic and then drizzled with olive oil.
Cut the tomatoes into cubes, using, of course, a KUTT knife for high precision and safety. Then garnish each slice by placing a spoonful of chopped tomatoes on top, over which you sprinkle fine powders of salt, oregano, basil and a few thin slices of garlic. That's all!
Tip: If you have guests, you can use a Myra shredder as a serving platter. The effect will simply be delightful!
Baked bruschetta with mozzarella
I like bruschettas because they are a dish that is made quickly and easily, with ingredients at hand. You can improvise endlessly when you plan to make a simple bruschetta recipe. First of all, you need a slice of bread that can be toasted, good quality olive oil and with what your heart desires or what you find in the fridge, you make a tasty dish in two steps and three movements. So far I have not tried to make bruschettas in this way, putting the ingredients in the oven but testing this option I would say that I like it even more. It seems to make me think more of pizza than of bruschette, but I still said bruschette because I see them more as an appetizer than as a main course, just like pizza. Well, but long talk about human poverty, as they say. Let me tell you how I did them, right? Very simple and fast, you will see.
Pizza muffins with mozzarella
Brio & # 537e-pizza with mozzarella, very tasty appetizers that do not require much time for preparation and baking, a recipe that you will surely appreciate.
Perfectly paired with flavors of basil, oregano, tomato juice & black pepper, mozzarella & icircmbog & # 259 & # 539e & # 537te the taste of caprese salad, calzone calzone or any recipe for pasta, rice or cooked vegetables. A perfect tandem is the annual mozzarella flavors, which you can find in sauces or as a topping for croutons. A traditional snack in the Rome area is mozzarella & icircnfipt & # 259 & icircn be & # 539i & # 537oare, alternating with small cubes of p & acircine, over which is poured & # 259 year-round sauce. The Romanian recipes adapt very well to the use of mozzarella. For example: musaca (Here you will find a special recipe for mozzarella mozzarella), vegetable puddings (here you will find the leek pudding with mozzarella), salads, etc.
Photo: Brio & # 537e-pizza with mozzarella & ndash Archive & # 259 City Publishing SRL
& Icirc & # 539i must:
130 g f & # 259in & # 259
1 tablespoon & # 539 & # 259 baking powder
100 ml of milk
1 roasted red pepper
1 v & acircrf with & # 539it salt
70 g grilled chicken breast
30 g parmesan
25 ml olive oil
130 g sm & acircnt & acircn & # 259
60 g mozzarella
1 clove of garlic
60 g tomato paste
baking paper or oil for greasing the forms
Preg & # 259te & # 537ti a & # 537a:
Put the oven in the oven and put the baking paper in the forms. Cut the cubes into small mozzarella and pepper. Add the crushed garlic. Mix with the food processor the flour, the Parmesan cheese, the salt and the egg. Add the pepper mixture and mozzarella and mix everything.
Smear the chicken, olive oil, tomato paste, baking powder and mix well. Add the prepared chicken carcasses to the grill and mix well. You can compose them in brio forms and bake them for 30 minutes, at 175 degrees Celsius. Then take them out carefully and serve them to warm, but cold children.
Preparation: 35 minutes Baking: 30 minutes
Re & # 539et & # 259 trimis & # 259 de Alina V & # 259caru, Ia & # 537i
QUICK PATS WITH HAM AND MOZZARELLA
Whether you prepare them for holidays or weekend breakfasts, picnics or hiking, this recipe is a must have! They are prepared super fast, with homemade or commercial foil, they are filled with what you have in the fridge and they are to the liking of both the little ones and the big ones.
I don't dare to make homemade sheets too often, because I don't have the time or the patience and I don't think I have the necessary skill. A quick version of puff pastry can be found here, with butter croissants. Yes, I admit, there are times when I prefer to take a shortcut in the kitchen and choose the puff pastry from Lidl, the light version. I love the idea that they save a few calories, even a few.
Here you have a flour recipe for pies with tender dough, also with "salty" filling.
INGREDIENTS (8 pieces)
Seeds for decoration (optional)
I unwrapped the dough on the baking sheet in the package and divided it into 8. On each piece I placed a slice of ham (folded enough to fit well in the piece of dough) and about a tablespoon of grated mozzarella. (From that dry, for pizza, not fresh!). If you don't have mozzarella, you can use any kind of cheese.
I folded the pieces of dough and sealed the edges with a fork. The cheese still flows when baked, but at least we try to seal the packages as well as possible. I gently cut the pies so that the steam has a place to come out.
I put the tray with the pies formed in the fridge. Minimum 30 minutes. I left them for about two hours, because my oven was busy. This step helps to bake them perfectly, a swollen dough with well-highlighted layers.
I heated the oven to 200 degrees.
I took the tray out of the fridge and greased the packets with beaten egg and then sprinkled seeds on them: sesame and sunflower, in my case. You can use whatever you like: pumpkin, poppy, blackberry, sea salt, etc. or you can skip this step.
I baked the pies for 20 minutes in the preheated oven at 200 degrees, during which time they swelled like pillows and browned nicely. After baking, I let them cool on a cake rack.
They are crispy, fluffy and full of filling, it's worth a try. I go well for breakfast with kefir or yogurt, with hot sauce or ketchup, next to eggs or vegetables or on appetizer plates, as I chose to use them this time.
If you like it, share it with your friends!
For the dough:
200g mozzarella (in whey) but I used the vacuumed one and the dough came out very well and so on
1 sachet of dry yeast Dr. Qetker
1 teaspoon old cough
1 teaspoon salt
For the filling:
200g tomatoes in tomato sauce
6 cherry tomatoes
Fresh basil (15 leaves) or dried (3 tablespoons)
100g Almete cream cheese
1 hot pepper
Method of preparation:
The recipe states that it would be better to use whey mozzarella, but not having it, I used the whey-free one and my dough turned out so wonderfully. We take the mozzarella, break it into smaller pieces and grind it with the vertical blender.
The dough, I kneaded it and leavened it in the bread machine, if you don't have one, put in a large bowl all the necessary ingredients for the dough and knead the dough by hand, well, then let it rise in the dough. a warm place for 1 hour.
I put the ingredients in the bread machine in the following order milk, sugar, salt, yeast, margarine, mozzarella, flour and I let the machine do its job, kneaded them and leavened them for 1 hour 30 minutes.
Meanwhile, until the dough rises, we make the filling that we will spread over the dough.
Put the tomatoes in a bowl in tomato sauce, add the Parmesan cheese, cherry tomatoes cut into quarters, diced hot pepper, Almete cheese cream, fresh or dried basil, season with salt to taste and mix everything with a blender until you get a paste. You can replace all these ingredients with other ingredients that you like or that you have at home, everything is to get a paste & # 8211 not too liquid & # 8211 with which to grease the dough.
After the leavening time of the dough has expired, flour the work surface well and spread the dough in a thin sheet of up to 4-5 mm.
Above the sheets, spread the resulting paste above so that it covers the entire surface.
After we have distributed the dough evenly over the entire surface of the dough, we start to roll the dough, as long as possible. It will come out of the filling a little, but it's not a problem.
After rolling the dough, cut it - carefully, so that the filling does not come out of it, and so as not to fold the slice into slices about 2 cm thick and place them in a tray lined with baking paper.
You can, possibly to cut the roll more easily, put it in the freezer wrapped in a foil, I did not put the roll in the freezer, because I wanted it to grow very well, and I was afraid that the stuffing in the freezer will influence the growth process, and I was very pleased with the result. It is harder to cut, which is true, if it is not frozen, but with care and patience, it is possible.
Be careful, when you place them in the tray, do not put them too often, because they will grow a lot and will stick. Mine, they grew a lot and stuck to each other, and that makes them a little disrespectful.
After placing them in the tray, leaving them to rise for an hour in a warm place, I coated them with food foil halfway through the fermentation time.
This is what they look like after they have fermented. Put them in the preheated oven at 220 degrees and let them bake for 15-20 minutes.
They are delicious, they have a taste that leads to pizza.
6 chopped tomatoes (prunes), chopped
1/2 cup sun-dried tomatoes, stored in oil
3 cloves of crushed garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French wand
2 cups grated mozzarella
& Heat the oven.
In a large bowl, combine chopped tomatoes, sun-dried tomatoes, garlic, olive oil, basil, salt and pepper. Leave to soak for 10 minutes.
Cut the baguette into thin slices.
On a baking sheet, place the slices side by side in a tray and let them simmer for one to two minutes, until lightly browned.
Divide the tomato mixture evenly over the slices of peacock. Then sprinkle with grated mozzarella.
Bake again for five minutes or until the mozzarella is melted.