Crostini with provolone and celery

Crostini with provolone and celery

Total: 25 min. | Active: 25 min.
vegetarian
Nutritional value / person: 639 kcal
, Fat: 29 g
, Carbohydrate: 67 g
, Protein: 22 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Celery

2 tbsp white balsamic vinegar
1 tbsp olive oil
¼ tsp salt
200 g celery, thinly sliced
40 g dates, finely chopped

Crostini

75 g Provolone , cut into pieces
200 g nut bread, in slices

To bake

25 g Provolone , thinly sliced
a little pepper
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How it's done

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Celery

Combine the balsamic and oil, season with salt. Stir in the celery and dates.

Crostini

Spread the cheese on top of the bread, place the bread slices on a baking tray lined with baking paper.

To bake

Cook in the centre of an oven preheated to 200 °C for about 10 minutes. Remove, top with the celery and cheese, season.

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