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For the Roasted Tomato

  • Cherry Tomato, on stalk 500 g
  • Balsamic Vinegar 3 ml
  • Olive Oil 1 g
  • Salt 6 g
  • Black Pepper, crushed 7 g

For the cheese balls

  • buffalo mozzarella, mini 600 g
  • panko bread crumbs 100 g
  • oregano fresh 20 g
  • almonds, flakes 200 g
  • Eggs 10 pc
  • Milk 50 ml
  • Flour 100 g

The Bruschetta

  • Bread slices, toasted 10 pc
  • Olive Oil 100 ml
  • Knorr Mise en Place Basil Pesto 50 g
  • Basil leaves, fresh 20 g
  • tomato chutney 300 g
  • Parmesan cheese, Shredded 20 g
  1. For the Roasted Tomato

    • Dress tomato cherry with all ingredients and roast in oven at 120C for 20 minutes.
  2. For the cheese balls

    • Blend panko bread crumbs with the fresh oregano.
    • whisk egg and milk together, season with salt and pepper
    • season flour with salt & black pepper
    • dip cheese balls in flour, then egg and bread crumbs, then again in egg and almond flakes
    • set aside in the chiller or freezer.
    • Deep fry on order until golden color
  3. The Bruschetta

    • Brush bread slice with olive and toast or grill under salamander or on grill , remove and brush with Knorr Mise En Place Basil Pesto
    • Add tomato chutney
    • Grate the parmesan
    • Add Cherry tomato stalk
    • Put the deep-fried mozzarella balls
    • Garnish with basil leaves
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