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Gekonfijte tomaten, vijgen en broccio
Ingrediënten
24 bladen van gekonfijte
tomaten
24 rode kerstomaten
24 gele kerstomaten in
peervorm
24 oranje kerstomaten
6 zachte vijgen
2 rode uien
6 theelepels gegrilde
pijnboompitten
6 eetlepels vierge olijfolie
6 eetlepels verse
brocciokaas
6 eetlepels fijngehakte
basilicum
6 theelepels stroop van
balsamicoazijn
Zout en peper uit het
molentje
Bereidingswijze
Was de kerstomaten en de vijgen. Snijd de tomaten in
twee en de vijgen in vier.
Verwijder de schil van de uien en snijd ze in zes.
Verwijder de bladen.
Meng alle groenten met de olijfolie en breng ze op
smaak.
Schakel het toestel in en laat de twee platen
voorverwarmen.
Bak de bladen van ui op de grillplaat gedurende
ongeveer 2 minuten Laat rusten.
Bak de vijgen op de grillplaat en de tomaten op de
planchaplaat. Let wel: de tomaten moeten krokant
blijven.
Dresseer de groenten op de borden en creëer een
kleurenharmonie. Voeg zout en peper toe. Bestrooi elk
bord met een lepel kaas, pijnboompitten en basilicum.
Doe er een streepje balsamicostroop over.
Breng op smaak en dien op.
Suggestie:
Smeer de bladen
knoflook in met olijfolie
en laat ze bruinen op de
planchaplaat. Leg ze op
de groenten. De smaak
van gekonfijte knoflook
bezorgt een geur aan de
schotel en verscherpt de
smaak van de tomaten.
35 minuten 10 minuten 6220 °C
Plancha/Grill
20


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