Nutrition Facts
6 servings
6
Recipe for Seasonal Tomato Bruschetta with Swiss Emmental Cheese
A bruschetta recipe. Photo credit: [Removed reference].
Ingredients
200 seasonal tomato variety
100 pitted green olives
¼ chopped basil
50 toasted pine nuts
½ yellow lemon
1 clove finely chopped garlic
3 Olive oil
Coarse salt and pepper
6 nut bread or another according to your preference
mini salad (for example arugula, cress, radish sprouts, or mini leaves of arugula)
Directions
1
Make the dressing: finely chop the garlic, basil, and olives. Mix everything together in a bowl and add the lemon juice, olive oil, salt, and pepper.
2
Rinse the tomatoes and slice them thinly. Brush the tomatoes with the dressing. Keep some dressing aside.
3
Toast the pine nuts over low heat for 2 to 3 minutes.
4
Cut and grill 6 nice slices of bread. Brush them with the vinaigrette. Arrange the tomatoes, playing with the colors.
5
Garnish with lettuce leaves and toasted pine nuts.
6
To finish, grate the Emmental cheese and serve immediately.
Ingredients
Ingredients
200 seasonal tomato variety
100 pitted green olives
¼ chopped basil
50 toasted pine nuts
½ yellow lemon
1 clove finely chopped garlic
3 Olive oil
Coarse salt and pepper
6 nut bread or another according to your preference
mini salad (for example arugula, cress, radish sprouts, or mini leaves of arugula)
Directions
Directions
1
Make the dressing: finely chop the garlic, basil, and olives. Mix everything together in a bowl and add the lemon juice, olive oil, salt, and pepper.
2
Rinse the tomatoes and slice them thinly. Brush the tomatoes with the dressing. Keep some dressing aside.
3
Toast the pine nuts over low heat for 2 to 3 minutes.
4
Cut and grill 6 nice slices of bread. Brush them with the vinaigrette. Arrange the tomatoes, playing with the colors.
5
Garnish with lettuce leaves and toasted pine nuts.
6
To finish, grate the Emmental cheese and serve immediately.
Notes
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