Tapenade Ingredients 1/2 cup pitted green olives 1/2 tablespoon capers 1 teaspoon lemon juice 2 tablespoons chopped parsley Olive Tapenade Bruschetta 12 slices of 3 cm tall Italian bread 12 slices of 1/5 inch buffalo mozzarella 12 slices of mortadella itaiana wire extra virgin olive oil zest of lemon Preparation: el bife antwerpen Mix all the Tapenade processor until Bruschetta folder Heat oven to 190 degrees (medium) and put the slices bread, sprinkled with olive oil, for 9 minutes or enough to heat and light crispness to the bread. Remove. Passing a thin layer of tapenade, cover with a slice of mozzarella and bake for 5 minutes or until the cheese melts. el bife antwerpen Remove from oven, place on serving plate and place a slice on each bruschetta bologna and lemon zest.
Chef Stefano "Pepa" American Tancredi, São Paulo, Brazil Personal el bife antwerpen Chef. Formed el bife antwerpen by Senac-Águas de São Pedro. ICC (International Chef Cook). Sommelier Training. stancredi74@yahoo.com.br View my complete profile
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