Crostini de provolone, tomates asados y albahaca

Provolone Crostini, Roasted Tomatoes and Basil

RECETA DE Bea Nieto @the_healthy__foodie
Raciones 3-4 pax
Preparación 5 min
Cocción 10 min

Ingredientes

  • 10 rebanadas de pan (pequeñas).
  • 1 queso provolone.
  • 15 tomates cherry (3 mitades de tomates por rebanada).
  • 2 cucharadas de aceite de oliva virgen extra.
  • Sal marina al gusto.
  • Hierbas provenzales al gusto.
  • Hojas de albahaca frescas.

Crostini de provolone, tomates asados y albahaca

A cocinar

  1. Introducir las rebanadas en la freidora de aire y calentarlas a 200ºC durante 2-3 minutos.
  2. Sacarlas con cuidado y colocar trocitos del queso provolone por encima. Volver a cocinar 3 minutos a 200ºC.
  3. Mientras tanto, cortar los tomates cherry a la mitad y mezclarlos bien con el aceite de oliva, las hierbas provenzales y la sal.
  4. Con el queso derretido, añadir 3 mitades de tomates  y volver a cocinar 3 minutos a 200ºC.
  5. Colocar  una hoja de albahaca fresca sobre cada una de las rebanadas.

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