A savory and warm version of a Russian Charlotte, as a starter. Here flavored with dried tomatoes, ricotta and pesto.
4 servings,
The Bread Rolls :
- 4~5 slices sandwich loaf (recipe here)
- Pesto sauce (recipe here)
- Dried tomatoes
Cut the sandwich loaf in thin slices.
Drain 4 or 5 dried tomatoes and cut them in small sticks.
Remove the crust and place a slice on plastic film (you can do breadcrumbs with the crusts). Spread 1 tsp pesto on it and some sticks of dried tomato. Then roll it and wrap it tight with the plastic film, tie the tips. Refrigerate at least 2 hours.
The Dried Tomato Flan :
- 150 gr dried tomatoes
- 150 gr ricotta cheese
- 1 big egg
- 1 tsp thyme
- salt and pepper
- 2 tbsp cream
Drain the dried tomatoes and chop them very finely.
In a bowl, release the ricotta with the cream, add the egg, thyme, salt & pepper and the chopped tomatoes. Mix well. Add some breadcrumbs if it's too moist.
The Assembly :
Remove the bread rolls from the fridge and cut them into thin slices.
Grease the ramekins with butter and line them with clingfilm (oven-proof), brush again with melted butter. Arrange the bread slices in the bottom and sides.
Pour in the tomato mixture and put in a preheated oven, in water bath for 25 minutes. Remove from the oven and let stand 5~10 minutes. Then turn them out the ramekins and serve with a line of pesto for example.
0 التعليقات:
إرسال تعليق