Bruschetta mit Tomaten und Balsamico – die beste Vorspeise aller Zeiten! Und die wird mit unserem Coco-Balsamico besser als alles, was du je vorher probiert hast.
Einfach, schnell und dafür mehr als köstlich kannst du unsere Bruschetta nun in Handumdrehen selbst zaubern.
Foto und Rezept by Rebecca Traub // Instagram @veggiebeccy
Zubereitung
Ciabatta in Scheiben schneiden. Mit Kokosöl bestreichen (es sollte dafür fest sein) und im Ofen nach Packungsanleitung goldbraun backen.
Tomaten halbieren oder würfeln. Basilikum und Knoblauch fein hacken.
Zu den Tomaten geben und mit Salz und Pfeffer würzen.
Ciabatta aus dem Ofen nehmen, mit Tomaten-Mischung belegen und Balsamico darüber träufeln.
Kochen und Braten mit Kokosöl
Als aufregende Ergänzung zum herkömmlichen Küchen-Sortiment eignet sich Kokosöl ganz besonders.
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