Bruschetta with dry-cured beef and pickled onions
Votes: 2
Time: 15 min.
Complexity: easily
Complexity: easily
Bruschetta with dry-cured beef and pickled onions - 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
- Olive oil
- Salt
- 1 shallot, thinly sliced
- 3 tbsp. l. olive oil
- 1 tsp chopped rosemary
- Butter
- Dry-cured beef "Bresaoula", thinly sliced
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Cooking the dish according to the recipe:
- 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.
- In a bowl, combine shallots, olive oil, rosemary, and a pinch of salt. Let marinate for 10 minutes.
- Spread chilled bread slices with butter. Place the beef on top, sprinkle with pickled onions, and drizzle with the marinade.
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