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Recipe: Sage and mint bruschetta
Sandwiches and bruschetta with herbs
December 14, 2010
I use often the sage and mint combo during autumn, because they look green and healthy even in these months.
This bruschetta was inspired by the tapenade and improvised with ingredients I had in my fridge.
It has a rich aroma and a refreshing taste, and it's an excellent appetizer for a hot autumn lunch.
Sage and mint bruschetta
Ingredients
Makes 8 bruschetta:
6 sage leaves
4 mint sprigs
1 tbsp capers
1 artichoke in oil
3 anchovy fillets
8 slices of bread
Directions
Chop all the ingredients together with the mezzaluna.
Spread the cream on toasted bread.
One year ago:
Kale soup with turmeric
This goes to Deb from
Kahakai Kitchen
who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
I'm sending this to
Yeast Spotting
.
Tags:
Anchovie
Capers
Artichokes
Mint
Sage
Canapes, Bruschetta
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Comments
Author:
DebinHawaii
(URL)
20/12/2010
I like the idea of the sage and mint combination. Thanks for joining in again at Souper Sundays--we ve missed you. ;-)
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