Bruschetta with Winter yellow tomatoes
0.75 h
4 raciones
Difficulty:
Media
Ingredients
For the almond milk curd
1 l of natural almond milk with no sugar
5 g of sea salt
40 g of lemon juice
a slice of salt lemon
For the tomatoes
Winter yellow tomatoes
Sulmona red garlic
Extra virgin olive oil
Sea salt
Sicilian wild oregano
For the extra virgin olive oil´s cracker
250 g of soft wheat flour type 2
100 ml of water
100 ml extra virgin olive oil
3 g of sea salt
3 g of baking powder like cream of tartar
Method.
Pimpinella (savage herb with a delicate flavor reminiscent of walnut), Balsamic vinegar
Heat almond milk to 85 degrees, add salt and lemon juice, stir well, cover and leave for about half an hour.
Leave the curd in a cotton cloth and let drain in the refrigerator for the next 24 hours.
The day after flavor the curd, with the chopped salt lemon.
Split in two the yellow tomatoes, flavor with salt, olive oil, oregano and garlic and bake at 150 degrees for thirty minutes.
Sift together the flour, salt and cream of tartar, add the olive oil and the water, knead quickly and let the dough rest for an hour in the fridge covered with foil.
Roll out the dough with a thickness of about 3 mm cut out in squares with the pastry rings or a knife, and bake at 170 degrees for about 12 minutes or until they are golden.
Then cool.
Put together the Crackers placing over the cracker, the tomatoes, curd and a pinch of oregano, a few drops of balsamic vinegar and a few leaves of burnet.
