for the recipe Corn & Spinach Bruschetta
|30 - 40 g||Walnuts (10 pieces)|
|4 tbsp||Olive Oil|
|10 g||Garlic (5 cloves)|
|150 g||Spinach (blanched)|
|3 tbsp||Dr. Oetker FunFoods Mayonnaise Olive Oil|
|1 tsp||Black Pepper Powder|
|4 tbsp||Sweet Corn|
|2 tbsp||Tomatoes (chopped)|
|2 tbsp||Spring Onions|
|2 tbsp||Dr. Oetker FunFoods Mayonnaise Garlic|
|10 - 15 g||Cheese (cheddar, for garnish)|
Take about 10 pieces of walnut and chop it finely.
Put the pan on flame, put 2 tbsp of olive oil, add 5 cloves of chopped garlic, stir and add some salt. Now add the walnuts and lightly toast them. Now take 15o gm of blanched spinach, shred them and add to the pan. Cook only for about a minute and put the flame off.
Empty the contents into a mixing bowl and add 3 tbsp of olive oil mayonnaise, mix it finely. Season with ½ tsp of crushed black pepper.
Now put the pan again on flame, add 2 tbsp of olive oil. Add 4 tbsp of sweet corn, 2 tbsp of chopped tomatoes, 2 tbsp of spring onions, some salt and ½ tsp crushed black pepper. Toss it lightly for a minute and then switch off the flame.
For the bruschetta take 6 slices of French bread & toast it. Spread the garlic mayonnaise on the toast generously.
Now use the fillings for plating as suggested and garnish with cheddar cheese & crushed black pepper.
|Per serving / piece||Per 100 g / ml|