塔莱吉奥奶酪和无花果塔丁食谱
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2019年3月21日更新
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配方的事实
华体会应用下载
- 4片丰盛的面包，如法式面包或酸面包
- 4汤匙特级初榨橄榄油
- 1个中瓣大蒜切成两半，1个中瓣大蒜切碎(约1茶匙)
- 粗盐和现磨的黑胡椒
- 4到6盎司奶油洗皮奶酪，如Taleggio或Morbier
- 12颗成熟的无花果，切成1/4英寸的薄片
- 粗海盐
- 一汤匙切碎的新鲜香葱
方向
预热肉仔鸡到高，调整机架至低于元件6英寸。在面包片的每一面刷上2汤匙橄榄油，并在所有表面涂上蒜瓣。用盐和胡椒调味。放在有边的烤盘或烤盘上，烤至金黄，第一面烤约3分钟。翻过来烤，直到另一面烤熟，大约2分钟。
把奶酪均匀地分在面包片之间，铺在面包表面，尽量从边缘覆盖到边缘。带无花果片的木瓦。烤5分钟，直到奶酪融化，无花果开始变成焦糖色。从肉架上取出，淋上剩下的2汤匙橄榄油，撒上海盐和香葱，就可以享用了。
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