Bruschetta with Endive

… and chopped hazelnuts. These big bruschettas are really delicious, quick and tasty, just try them!

Ingredients:
Tuscan bread slices, but any unsalted bread would be fine … must be delicate though!
good extra virgin olive oil
endive, cut in halves
salt and black pepper
ground hazelnuts as much as you want

Method:
Preheat oven to 180°C. Arrange the endive halves on the bread slices, add salt and pepper and pour plenty of extra virgin olive oil. Bake in the preheated oven for about 5 minutes; at the end of the baking, activate the grill for a minute, being careful not to burn the hazelnuts. Remove from the oven and serve with endive, without bread, in the same plate… I did so 😉 Two dishes in one plate! A dinner, a lunch in just 20 minutes! You’ll taste what a goodness is the bitterness of endive on the slice of crusty bread, and tasty in its own sauce … not to mention the hazelnuts…mmmmhhh!!! 🙂 Enjoy!

Chef: Acquaviva from VeganBlog

1. Cassandra78 2 June 2011 at 07:09

   

   UUhhhhh this looks so good!!! I love hazelnuts and I go nuts for tuscan bread with (tuscan) good (real) olive oil!!