Download Bruschetta et crostini by Lucia Pantaleoni PDF

By Lucia Pantaleoni

Trente recettes de bruschetta à base de discomfort frotté à l'ail mais aussi de crostinis, des bouchées croustillantes. Au menu : bruschetta méditerranéenne, aux moules pimentées, à l'ail, à l'huile d'olive, aux tomates et au basilic ou encore bruschetta sucrée au mascarpone et aux culmination des bois. Egalement, crostini aux épinards, aux lardons et à l. a. sauge ou au fromage et aux abricots secs.

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Extra resources for Bruschetta et crostini

Sample text

Take the cake out of the freezer and spoon the jelly over the top (don’t worry if a little drips over the sides), spreading it in an even layer with the spoon. Return to the freezer until it sets and is no longer sticky, about 1 hour (do not cover). 5. Toss all of the peanuts with ⁄ cup of the peanut butter chips. Sprinkle them in a ring about 1 inch wide around the top edge of the cake. Mound the remaining 2 tablespoons of chips in the center. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one.

Put one package of the cream cheese, ⁄ cup of the sugar, and the remaining 13 4 tablespoons cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in 2⁄ 3 cup of the cream just until completely blended.

Continue until the top of the cake is completely covered with berries. And for an extra touch, add an extra cluster of berries in the center, if you wish. 6. For the strawberry topping: 2 quarts large ripe strawberries 1 cup strawberry jelly 1⁄2 cup apricot preserves 1 tablespoon light corn syrup 1 tablespoon cornstarch 1 tablespoon cold water Stir the strawberry jelly, apricot preserves, and corn syrup together in a small saucepan over medium-low heat until melted. Blend in the 1⁄ 2 cup strawberry purée.

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