Home Rezepte Crostini con pomodori e Ruccola

Crostini con pomodori e Ruccola

Zutaten für 4 Personen

1 Blatt frischer Majoran
1 Hand voll Ruccola-Blätter
3 Zehe(n) Knoblauch
4 EL Parmesankäse, gerieben
1 Prise(n) Pfeffer
400 g reife Fleischtomaten
4 Scheibe(n) Weißbrot
1 Prise(n) Salz

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1

Fertig

Tomaten kurz in kochendes Wasser tauchen, enthäuten, vierteln und entkernen. Dann das Fruchtfleisch durch ein Sieb streichen und etwas abtropfen lassen. Das Tomatenpürree mit fein gehacktem Knoblauch, Ruccola-Blättern, Majoran, Salz, Pfeffer und geriebenem Parmesan mischen.
Auf getoastete Weißbrotscheiben verteilen und ca. 10 Minuten gut überbacken.

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9 votes, average: 4,00 out of 5

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9 votes, average: 4,00 out of 5

<img alt="9 votes, average: 4,00 out of 5" title="9 votes, average: 4,00 out of 5" data-src="https://kochrezepte.de/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" class="post-ratings-image lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img alt="9 votes, average: 4,00 out of 5" title="9 votes, average: 4,00 out of 5" data-src="https://kochrezepte.de/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" class="post-ratings-image lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img src="https://kochrezepte.de/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="9 votes, average: 4,00 out of 5" title="9 votes, average: 4,00 out of 5" class="post-ratings-image" />

9 votes, average: 4,00 out of 5

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9 votes, average: 4,00 out of 5

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9 votes, average: 4,00 out of 5

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VORIGES NÄCHSTES

15 Minuten

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