hi lovely people I am in a cider
which is lovely band converted in a
small kitchen and I gonna make it is
fantastic tomato mozzarella ricotta
bruschetta you will love it it’s so
simple
anyway first of all you need a very good
country rustic bread cut the slice give
a below about three or four make sure
you got very hot griddle plate one on
top then let’s delete some more look how
lovely color start to get this way I
made some nice one here the world the
Brusco bruschetta meat it is frictions
you can really wrap stuff on top oh my
goodness little otherwise mind it that
is just a fun plastic right first of all
you need sweet sherry format this
particular one is called am adapted you
know from the world the date that’s also
they can call me some mashed up just put
them in a tray if you get some garlic
actually I’ve done in the video chop
chop roughly roughly roughly roughly
chop I don’t know what I’m talking about
anywhere by doesn’t matter you get a
nice bit of chili very fine slice then
get some lovely frisk or they gonna just
few leaves that mix all together just
put on top lovely olive oil drizzle a
little bit on top a little bit of salt
crusher between your finger I’m going to
be in a quick shaking now are going to
pull them aside would Amman but home use
the tall Denis oven temperatures about
220 220 centigrade you put them in the
oven for about two to three minutes
because no matter that’s very soft let
cook very very quick but exciting
perhaps you need a little bit more time
oh my mind
oh sorry pilaster tasty tasty so good
why I’m cooking is over so let’s make
the spread we have a fantastic baffle
Oracle from Italy this is what we use in
German Italian and then also we have
fantastic bocconcini of a buffalo
there’s no mozzarella the Coleman Bach
corner because they’re small bocconcini
is like Gennaro a general so this is the
small one so we have a couple of those
crush it with a fork you make a really
really nice and creamy you get a large
spoon of ricotta put a little pinch of
salt
there will be over peppers you crashing
all together and you got fantastic mix
so this is ready now here I made some
sun-dried tomato paste I’ve got some
sun-dried tomato and the crust them all
and put a little bit of vinegar and
talked basically the olive oil if you
can’t find all you don’t want to make it
the element gem Italians from by update
ok let’s start to make a little sketch
on now now you get a garlic and you grab
the garlic on top you can use the noise
olive oil
sun-dried tomato paste lovely mozzarella
ricotta paste you look rough
that is good some basil
tomato Excel Aegean olive oil and this
is tomato mozzarella ricotta with
saundra tomato bruschetta you will love
it it’s incredible that sweetness just
is nice frozen of flavor inside your
mouth with a garlic with a lovely flavor
and chilling with a fantastic you Oregon
drizzle of olive oil if you really like
this you can get in home
jam Italians but if you really want it
and there is no there you can always ask
to novice anyway
[Music]
you
which is lovely band converted in a
small kitchen and I gonna make it is
fantastic tomato mozzarella ricotta
bruschetta you will love it it’s so
simple
anyway first of all you need a very good
country rustic bread cut the slice give
a below about three or four make sure
you got very hot griddle plate one on
top then let’s delete some more look how
lovely color start to get this way I
made some nice one here the world the
Brusco bruschetta meat it is frictions
you can really wrap stuff on top oh my
goodness little otherwise mind it that
is just a fun plastic right first of all
you need sweet sherry format this
particular one is called am adapted you
know from the world the date that’s also
they can call me some mashed up just put
them in a tray if you get some garlic
actually I’ve done in the video chop
chop roughly roughly roughly roughly
chop I don’t know what I’m talking about
anywhere by doesn’t matter you get a
nice bit of chili very fine slice then
get some lovely frisk or they gonna just
few leaves that mix all together just
put on top lovely olive oil drizzle a
little bit on top a little bit of salt
crusher between your finger I’m going to
be in a quick shaking now are going to
pull them aside would Amman but home use
the tall Denis oven temperatures about
220 220 centigrade you put them in the
oven for about two to three minutes
because no matter that’s very soft let
cook very very quick but exciting
perhaps you need a little bit more time
oh my mind
oh sorry pilaster tasty tasty so good
why I’m cooking is over so let’s make
the spread we have a fantastic baffle
Oracle from Italy this is what we use in
German Italian and then also we have
fantastic bocconcini of a buffalo
there’s no mozzarella the Coleman Bach
corner because they’re small bocconcini
is like Gennaro a general so this is the
small one so we have a couple of those
crush it with a fork you make a really
really nice and creamy you get a large
spoon of ricotta put a little pinch of
salt
there will be over peppers you crashing
all together and you got fantastic mix
so this is ready now here I made some
sun-dried tomato paste I’ve got some
sun-dried tomato and the crust them all
and put a little bit of vinegar and
talked basically the olive oil if you
can’t find all you don’t want to make it
the element gem Italians from by update
ok let’s start to make a little sketch
on now now you get a garlic and you grab
the garlic on top you can use the noise
olive oil
sun-dried tomato paste lovely mozzarella
ricotta paste you look rough
that is good some basil
tomato Excel Aegean olive oil and this
is tomato mozzarella ricotta with
saundra tomato bruschetta you will love
it it’s incredible that sweetness just
is nice frozen of flavor inside your
mouth with a garlic with a lovely flavor
and chilling with a fantastic you Oregon
drizzle of olive oil if you really like
this you can get in home
jam Italians but if you really want it
and there is no there you can always ask
to novice anyway
[Music]
you
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