Recipe of Favorite Quick Kesong Puti Bruschetta

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, quick kesong puti bruschetta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Quick Kesong Puti Bruschetta is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Quick Kesong Puti Bruschetta is something that I have loved my entire life.

To prepare the dressing, combine lemon and olive oil and beat to emulsify. Season with salt and pepper as desired. Drizzle a little dressing on the bread. Layer spinach, tomato slices and cheese.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook quick kesong puti bruschetta using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Quick Kesong Puti Bruschetta:

1. Prepare 6 slice Kesong Puti (carabao cheese)
2. Prepare 6 each Spinach leaves, blanched
3. Get 6 slice French bread, grilled or toasted
4. Take 12 slice Tomato
5. Get Dressing
6. Get 3 tbsp Lemon
7. Make ready 5 tbsp Extra virgin olive oil
8. Prepare 1 Salt
9. Get 1 Pepper

Place in a zip-top bag or covered container, and store in. In a saucepan, add Marca Leon Corn Oil, garlic, tomatoes, salt and pepper, kesong puti and basil. Make sure you don't burn the garlic—you don't want your dip to have that bitter, burnt taste after all. Mango and Kesong Puti Bruschetta: Antipasto with a Filipino Twist: Aside from loving May because of my birthday, I love it because of the mangoes.

Instructions to make Quick Kesong Puti Bruschetta:

1. Grill or toast your french bread slices
2. Slice tomatoes and cheese and set aside
3. Wash and blanch spinach leaves
4. To prepare the dressing, combine lemon and olive oil and beat to emulsify. Season with salt and pepper as desired.
5. Drizzle a little dressing on the bread. Layer spinach, tomato slices and cheese. Drizzle with remaining dressing.

Make sure you don't burn the garlic—you don't want your dip to have that bitter, burnt taste after all. Mango and Kesong Puti Bruschetta: Antipasto with a Filipino Twist: Aside from loving May because of my birthday, I love it because of the mangoes. Mangoes are in season here in the Philippines every May, and yes, while they are available all year, the best mangoes are the ones you Continue reading Mango and Kesong Puti Bruschetta: Antipasto with a Filipino Twist → Use a feta or chèvre in a tomato salad; sprinkle queso rustico on pasta or kesong puti over a pizza, and ricotta is perfect for filling ravioli or in a baked cheesecake. But my favourite is still Sau del Rosario's bruschetta made with grilled peppers and topped with thick slices of fresh goat's cheese… irresistible! Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet.

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