Venezianische Appetithappen: Crostini mit Granatapfel.
Das cremige Innerer der Burrata auf die Brotscheiben streichen. Granatapfel entkernen, ein paar von den Kernen auf den Broten verteilen. Vor dem Servieren großzügig mit Olivenöl beträufeln und mit Meersalz bestreuen. Schwarzer Pfeffer schadet nicht.
Diese Internetseite verwendet Cookies, um die Nutzererfahrung zu verbessern und den Benutzern bestimmte Dienste und Funktionen bereitzustellen. OkayMehr erfahren
Datenschutzerklärung
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
für 4-6 Portionen
1 Burrata
1 kleines Baguette, schräg in Scheiben geschniten
1 Granatapfel
Olivenöl
Meersalz, schwarzer Pfeffer
Das cremige Innerer der Burrata auf die Brotscheiben streichen. Granatapfel entkernen, ein paar von den Kernen auf den Broten verteilen. Vor dem Servieren großzügig mit Olivenöl beträufeln und mit Meersalz bestreuen. Schwarzer Pfeffer schadet nicht.