Bruschetta salad
Instructions
Clean and wash the carrots, potatoes, green beans and steamed sugar snap peas and cook.
Timing: 10 minutes for the sugar snap peas and about 15 minutes for other vegetables.
Chop the rocket, after having washed and cleaned.
Add the grated Parmesan and chopped pine nuts.
Add salt, pepper and add 4 tablespoons oil.
Toasted under the grill of the oven the 8 slices of bread (all well and good the French bread or thin pagnottine).
Spread each slice with Arugula pesto.
Cut the tomatoes in segments, place them over the crostini and complete with ground pepper.
Seasoned steamed vegetables with 4 tablespoons of olive oil, a pinch of salt, a ground pepper and place on a large plate with lettuce leaves.
Serve accompanied with small toasted bread.
Ingredients and dosing for 4 persons
- 100 g of short stories small carrots
- 500 G = = Small new potatoes
- 100 g of green beans
- 100 g of daws
- 8 slices french bread baguette type
- 12 cherry cherry tomatoes
- 50 g of arugula salad
- 1 tablespoon of grated parmesan cheese
- 1 tablespoon of pine nuts
- 8 tablespoons of olive oil
- Salt
- Pepper
- To decorate:
- Some leaves of lettuce salad (leaves)