Ingredients
- 1 ciabatta (approx. 240 g)
- 3 tbs olive oil
- 1 log of goat cheese (approx. 150 g)
- 4 ts liquid honey
- 25 g walnuts, coarsely chopped
- 20 g rocket
- salt, pepper
Preparation
1. Cut the ciabatta into approx. 1 cm thick slices. Also cut the log of goat cheese into approx. 1 cm thick slices.
2. Drizzle the bread slices with olive oil. Cut out a circle of baking paper with the help of a 24 cm lid.
3. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Put the pot in the inverted lid, line with baking paper and place the bread slices on top.
4. Distribute goat cheese onto the bread slices, top with honey and chopped walnuts.
5. Place the Navigenio overhead, switch to high level and then gratinate for approx. 1 minute.
6. Garnish the bruschetta with rocket.
Tip
- Around 6 bruschetta slices can be gratinated at once. For larger amounts, reheat the pot on level 6 for approx. 1 minute without baking paper, then continue in the same way.
This recipe has been tested and approved by AMC.
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