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Salami and Brie Appetizer
Salami and Brie Appetizer
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Crispy slices of toasted sourdough form the perfect base for these homemade crostini. A layer of creamy brie on the bread, adding a rich, buttery texture. Thin slices of savory salami bring a bit of spice and saltiness, balancing the brie’s smoothness. The tomatoes brings a little extra freshness to it all.

Ingredient List for 4 servings:
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8 Salmi slices
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100 gr Brie cheese
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8 Cherry tomatoes
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4 Sourdough bread slices
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1 tablespoons Olive oil
Oven temperature:
200 degrees Celsius
Instructions:
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Preheat the oven at 200 degrees Celsius.
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Cut the bread slices in 3-4 smaller sizes.
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Place a baking paper on a baking sheet.
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Brush both sides of the bread slices and place on the baking paper.
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Place in the middle of the oven for approximatel10 minutes.
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Take out and let cool down. In the meanwhile prepare the toppings.
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Cut the salami slices in halves.
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Cut the brie cheese in slices that fits on the bread.
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Cut the cherry tomatoes in thin slices.
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Start by placing one piece of salami, then a slice of cheese and last 2 tomatoes slices on each bread slice.
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Ready to serve.
A selection of recipes from the same country.
This recipe is from France
These super easy puff pastry are quick to do and are different appetizers. You just need to decide the shape and what topping you will use before starting. One idea is to shape them differently and to choose three to four different toppings.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
A homemade zucchini mousse with parmesan sticks is a perfect starter or as part of a cold buffet on a warm summer day. Takes only a few minutes to prepare and can be prepared even a day before. Delicious combination of zucchini, basil and parmesan cheese.
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