High Phenolic Organic Extra Virgin Olive Oil

Bruschetta with almond garlic

Bruschetta with almond garlic

Bruschetta with almond garlic, with fresh beans

Greek cuisine – Vegan – Appetizer

Servings 6

Preparation time (20 + 20) minutes

 

Calories – Almond Garlic 85

Fresh broad beans. 48-. Per 100gr

 

Ingredients:

500g fresh broad beans

40 g of flour for all uses

A little salt and pepper

3 Lemons

50g oil for frying

225 g White almonds

300 g wheaten nut

6 Garlic cloves

200 g extra virgin olive oil

bruschetta almond garlic broad beans

 

Implementation**

Remove the fibers from the fresh beans with a vegetable cleaner, and boil them in salted water for 3 minutes. Chill them with water after boiling and leave them to cool.

Soak the nuts and squeeze them with your hands to dry well

Remove the sprout from the inside of the garlic.

Roast the almonds for 3 minutes. Be careful because they burn easily

Place the garlic, almonds with a little lemon juice (. Lemon) in the blender, and slowly add the extra virgin olive oil. With the rest of the lemon juice (1 +.) Adding we make the texture of the garlic. A tiny salt and pepper at the end.

Chill for 10 minutes.

In a pan, heat the oil, pass the flour and sift the fresh beans and sauté for 2 minutes on high heat. Quench with lemon juice.

Bake 6 slices of village bread in a toaster and make the bruschetta with the garlic.

Accompanied by ouzo, tsipouro, raki or white wine.

Good appetite!

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