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1. Preparare il pane di campagna seguendo la ricetta a p. 91.
2. Preparare la crema di olive seguendo la ricetta a p. 89 dividendo le dosi per 2.
3. Far tostare leggermente le fette di pane nel tostapane oppure in forno e
sfregarci sopra l’aglio.
4. Lavare i pomodori. Nella bacinella medio con il disco per affettare da 2 mm,
affettare i pomodori. Metterli sotto sale in uno scolapasta.
5. Tagliare la mozzarella a fette di circa 1 centimetro.
6. Spalmare le fette di pane con la salsa di olive. Posare sopra le fette di pomodoro
e in seguito la mozzarella, salare e pepare a piacimento.
7. Mettere in forno in posizione “grill” per circa 3 minuti. Sorvegliare la cottura.
8. Decorare con alcune foglie di basilico fresco.
9. Servire tiepido.
Bruschetta pomodoro e mozzarella
NUMERO DI PERSONE 2 4-6 6-8 8 ed oltre
ROBOT
3200 3200 4200 5200/Pâtissier
PREPARAZIONE 10 min 10 min 10 min 10 min
COTTURA 5 min 5 min 5 min 5 min
Fette di pagnotta
2468
Pomodori
½ 1 2
Crema di olive
2 c.s. 4 c.s. 6 c.s. 8 c.s.
Fette di mozzarella
4 8 12 16
Spicchi d’aglio
½½1 1
Foglie di basilico fresco
4 8 12 16
Sale e pepe
E2
INGRESSI
102


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