Time: 1 hour.
Complexity: easily

Bruschetta with garlic paste, sun-dried tomatoes and sage - a detailed recipe.

Ingredients:

• Baguette, cut into thin slices
• Olive oil
• Salt and freshly ground pepper
• 2 unpeeled heads of garlic
• Sage leaves
• Butter
• Canned dried tomatoes in oil
• Sea salt

Substituting ingredients
Measuring containers used

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.

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baguette, garlic, sage, sun-dried tomatoes

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Preparation:

Step 1
• Place baguette slices on a baking sheet. Brush with olive oil and sprinkle with salt. 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.
Step 2
• Trim the tops off the garlic heads. Drizzle with olive oil, wrap in foil, and bake in a preheated oven at 200°C (400°F) for 1 hour. Peel the garlic and crush in a mortar. Fry the sage leaves in olive oil until crisp.
Step 3
• Spread chilled bread slices with butter. Top with garlic paste and sun-dried tomatoes. Sprinkle the bruschetta with sage leaves and sea salt.

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