Bruschetta with lemon-anise jam
Votes: 1
Time: 15 min.
Complexity: easily
Complexity: easily
Bruschetta with lemon-anise jam - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Baguette, cut into thin slices
- Butter
- Salt
- Sugar
- 1/4 cup water
- Finely grated zest of 1 lemon
- 1/2 tsp anise seeds, plus more for sprinkling
- 2 tablespoons of sugar
- Candied lemon peel, for sprinkling
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Recipes with similar ingredients: baguette, lemon zest, Anise seeds, candied fruit
Cooking the dish according to the recipe:
- Place baguette slices on a baking sheet. Spread with butter and sprinkle with salt and sugar. Bake in a preheated oven at 220°C (425°F) until golden brown, about 7 minutes. Remove the bread slices from the oven and let cool slightly.
- Pour 1/4 cup of water into a saucepan, add lemon zest, anise seeds, and 2 tablespoons of sugar. Place the saucepan on the stove and cook the jam over medium heat until it thickens.
- Spread lemon-anise jam on slices of bread. Sprinkle with candied lemon peel and anise seeds.
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