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Brioche bread and savory combinations

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The reason I made brioche last week was this: try the savory combinations that I found behind the postcard of a biscuit company, to be precise Antonio Mattei which makes the best Prato biscuits on earth, in which they offered many sweet and savory ideas with their toasted brioche bread. The postcard was on the counter of my trusted butcher who, in addition to meat, also has a mouth-watering selection of products (including Mattei biscuits) and I kept it for months waiting for the right inspiration.
I was thinking about trying all the combinations but the brioche was faster than me. I was therefore able to prepare only these 3 savory options because we ate the rest of the toasted slices for breakfast over the course of a few days, it was too good to leave it intact and give me time to make up my mind.

But let's get to the analysis of these combos.
Avocado toast is a great classic, with salmon even more so. The fact of preparing it using homemade brioche bread is the extra touch, the sweet and buttery taste of this bread makes the now well-tested combination even more “precious”.
The revisitation of “butter and anchovies” canapés (it remains one of the simplest and best things you can bring to the table, butter, anchovies and brioche, let's not talk about it!) It is deliciously balanced with soft ricotta and Taggiasca olives. The basil leaf is essential, don't put aside the idea of ​​adding it, trust me.
While gorgonzola and honeyalso this combo in the Olympus of classics, will leave a pleasant taste in your mouth, fat and savory, perfect to accompany a glass of white wine or even some bubbles, which is why I put it at the top of the aperitif proposals if you want to give yourself the air of a chef 😉

Well, the next time you prepare some brioche, remember that in addition to spreading it with jam you can also indulge in savory ones!

Avocado toast with salmon

2 slices of toasted brioche bread
Burro
1/2 avocado
100g smoked salmon slices
Extra virgin olive oil
Lemon
Chives

Cut the avocado into thin slices.
Season the salmon with lemon juice, oil and chives. Leave to marinate for half an hour.
Spread the slices with a thin layer of butter, distribute the avocado slices, salmon and a little chopped chives on top.

Ricotta, anchovies and olives canapés

2 slices of toasted brioche bread
150 g of sheep's ricotta
8-10 Taggiasca olives
4 anchovies in oil
Basil
Extra virgin olive oil

Work the ricotta with a fork.
Spread the ricotta on the brioche slices, arrange the olives and anchovies, add a basil leaf and a drizzle of oil.

Gorgonzola and sunflower honey canapés

2 slices of toasted brioche bread
100 g of spicy gorgonzola
sunflower honey

Cut squares of brioche bread and spread a teaspoon of gorgonzola on each canapé. Once ready, let a little sunflower honey drip onto each canapé.

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