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Roasted Tomato:

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

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

Bruschetta:

  • Bread slices, toasted 10 pc
  • Olive oil 100 ml
  • Basil leaves, fresh 20 g
  • Tomato chutney 300 g
  • Parmesan cheese, Shredded 20 g
  • Knorr Mise en Place Basil (2x340g) 50 g
  1. Roasted Tomato:

    • Dress tomato cherry with all the ingredients and roast in the oven at 120°C for 20 minutes.
  2. Cheese Balls:

    • Blend panko bread crumbs with fresh oregano.
    • Whisk egg and milk together, season with salt and pepper.
    • Season flour with salt and black pepper.
    • Dip the 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 colour.
  3. Bruschetta:

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