番茄，洋葱和韭菜塔丁食谱
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2018年8月09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汤匙橄榄油，再加一些用来淋淋
- 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
- 半杯自制的或现成的蛋黄酱
- 1磅成熟的传家宝番茄，大致切片
- 粗海盐
- 2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。
在一个小碗里混合蛋黄酱、蒜末和剩下的2汤匙橄榄油，搅拌均匀。将3/4的蛋黄酱均匀地涂在吐司上。
把番茄片铺在吐司上，撒上海盐。多加点蛋黄酱，多加点橄榄油，撒上香葱。即可食用。
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