Bruschetta di polenta and almond hummus
(Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)
Polenta
| Ingredients | Preparation |
|---|---|
|
Salted water
Polenta flour |
Boil. Add to the water and mix into a semi-hard batter. |
| Pour on a tray and leave to cool. Cut out rectangles and colour in butter until golden brown. Leave to cool, finish with almond hummus and finish to the taste. | |
Hummus
| Ingredients | Preparation |
|---|---|
|
250 g
boiled chickpeas
60 g pure raw almond paste Callebaut® NPN-AL0B-T62 1 garlic 35 g lime juice Water Salt Pepper |
Mix together in the Thermomixer. Add water until you obtain the desired texture. Leave to cool in the refrigerator. |
Tomato-basilicum
| Ingredients | Preparation |
|---|---|
|
Fresh tomato cubes
Olive oil Extra Vierge Salt Pepper Fresh basilicum |
Mix together and store in a cool place. |
