The rye bruschettas with confit cherry tomatoes are a great appetizer to serve on many occasions. A simple dish to prepare in very little time, also ideal as an aperitif. I used simple rye bread that I recommend you try to make at home with this recipe that uses sourdough or this version enriched with seeds. Alternatively, you can buy the Vollkornbrot, whole rye bread with ground grains inside, with a tangy taste. The confit cherry tomatoes can be bought ready-made, or you can try making them with this recipe. Also try the avocado mayonnaise with hard-boiled eggs!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 16 Pieces
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 slices rye bread
- 1 avocado
- 1 teaspoon lemon juice
- 2 tablespoons extra virgin olive oil
- salt
- 7 oz cherry tomatoes (confit)
- 16 anchovy fillets in oil
Tools
- 1 Knife
- 1 Griddle
- 1 Teaspoon
- 1 Bowl
- 1 Plate
Steps
Toast the rye bread slices in a pan or in the oven or with a toaster. Cut each slice into 4 small bruschettas and place them on a serving plate.
Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh and place it in a bowl. Mash it with a fork until you get a creamy but not too smooth consistency. Season with a tablespoon of oil, salt, pepper, and lemon juice.
Mix well and spread generously on the tartlets.Arrange the confit cherry tomatoes on each bruschetta and serve.
Tips
It is preferable not to store them as they become too soft.
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