Spiced toast
— with Mediterranean egg sausage, burrata and rocket
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Method Pesto Rosso: Cut tomatoes in halves and remove seeds. Grate and keep 1 kg aside. Cook the tomatoes in a pan for about 20/25 minutes at medium/high temperatura to evaporate water so flavour is condense. Once only the tomato meat is left, add sugar to balance sourness. About 400 gr normally evaporate. Therefore, the 600 gr left are to put in the thermomix with the rest of ingredients until obtaining the desired texture. Toast: Slice the bread in small strips with a knife. Season with red pepper (spicy or regular), salt and olive oil. Bake the bread pieces in the oven pre-heated at 180ºC. When the bread is toasted, remove it. Slice the sausse, cut the cherry tomatoes in quarters and chop the burrata. Do as it follows: put the pesto rosso on the toast, then the burrata, followed byt the cherry tomatoes and the rocket, on top season with olive oil. |
Ingredients
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