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Bruschetta with florets and burrata


 
 
Ingredients (for sandwiches):
 

  • 4 slices of buckwheat and wheat or wheat and rye bread
  • ½ cauliflower, divided into small florets
  • ½ broccoli, divided into small florets
  • ½ bunch of parsley, finely chopped
  • handful of fresh thyme twigs
  • 2 cloves garlic
  • 80 g butter
  • 3 tablespoons olive oil
  • 2 balls of burrata cheese
  • salt and freshly ground pepper

 
 
In a pot bring salted water to boil and blanch broccoli florets for 40 seconds. Drain and quench in cold water (ideally with ice). Heat the butter on a frying pan, when it starts   foaming add thyme and after a while cauliflower florets. Fry on a medium heat for 10 minutes, stirring from time to time. Add blanched broccoli, salt and pepper. Take the thyme twigs out. Spread bread slices with thin layer of olive oil and grill until they become golden and crispy. Rub them with garlic right after taking them off the grill so that they gain strong flavour. Put a thick layer of broccoli and cauliflower florets on top of the bread and a portion of burrata. Sprinkle with melted butter remaining on the pan and chopped parsley. Bon appetit!
 
Recipe: Magdalena Święciaszek, photos Krzysztof Kozanowski USTA Magazine
 

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