+

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:

  1. For the Roasted Tomato:

    • Dress tomato cherry with all ingredients and roast in oven at 120°C 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.
+