Bruschetta with garlic paste, dried tomatoes and sage – A detailed recipe for cooking. Share with friends: 
Dish Photography: Andrew McCall Time: 1 hour. Difficulty: Easy To recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Baguette, cut into thin slices
- Olive oil
- Salt and Freshly Ground Peppers
- 2 unpeeled garlic heads
- Sage leaves
- Butter
- Canned Dried Tomatoes in Oil
- Sea salt
Recipes with similar ingredients: baguette, garlic, sage, tomatoes sun-dried
Recipe preparation:
- Put slices of baguette on a baking sheet. Grease with olive oil, sprinkle with salt. Bake in preheated to 220 ° C oven until golden brown, for about 7 minutes. Remove the bread slices from the oven and cool a little.
- Cut off the top of the heads of garlic. Pour olive oil wrap in foil and bake in preheated to 200 ° C oven for 1 hour. Peel the garlic and grind in mortar. Fry sage leaves in olive oil to form crisp.
- Spread chilled bread slices with butter. Cover by garlic paste, lay the dried tomatoes on top. To sprinkle bruschettas with sage leaves and sea salt.
