Brazil

Italian bread

Gorgonzola

Ricotta Cream

Salt

Olive oil

Black Pepper

cherry tomato

Shoyu

Honey

Basil

Gorgonzola and tomato bruschetta with soy sauce and honey

Torre as fatias de pão na frigideira com azeite. Reserve.
Pra cada 2 colheres de gorgonzola, use 2 colheres de creme de ricota pra formar uma pastinha. Tempere com sal, azeite e pimenta.
Tomates: misture 2 colheres de sopa de shoyu pra 1 colher de café de mel. Coloque pimenta do reino também. Monte com o creme, os tomates e finalize com manjericão. Troque o gorgonzola por qualquer queijo que preferir

Toast the slices of bread in the skillet with oil. Reserve.
For every 2 tablespoons of gorgonzola, use 2 tablespoons of ricotta cream to form a paste. Season with salt, oil and pepper.
Tomatoes: mix 2 tablespoons of soy sauce with 1 teaspoon of honey. Add black pepper too. Assemble with the cream, tomatoes and finish with basil. Swap the gorgonzola for whatever cheese you prefer

Gorgonzola and tomato bruschetta with soy sauce and honey

Tags

Did you like this recipe?

You may also like