{"id":4411,"date":"2023-08-17T10:54:21","date_gmt":"2023-08-17T20:54:21","guid":{"rendered":"https:\/\/chefsdetahiti.pf\/sweet-and-tangy-toast\/"},"modified":"2023-09-14T09:46:04","modified_gmt":"2023-09-14T19:46:04","slug":"sweet-and-tangy-toast","status":"publish","type":"post","link":"https:\/\/chefsdetahiti.pf\/en\/sweet-and-tangy-toast\/","title":{"rendered":"Sweet and tangy toast"},"content":{"rendered":"\n
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Sweet and tangy toast<\/h1> <\/div>\n<\/div>\n\n
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\n \"SOYOU-BANNER-CDT\" \n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n \n
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If you like a mix of sweet and tangy flavours, this is the recipe for you! Surprise your guests with these surprising and original appetizers.<\/em><\/p> <\/div>\n<\/div>\n

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ingredients<\/h3>\n
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    Slices of bread<\/p>\n<\/li>\n

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    Mozzarella<\/p>\n<\/li>\n

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    Combava lemon zest<\/p>\n<\/li>\n

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    Grapefruit<\/p>\n<\/li>\n

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    Gu\u00e9rande salt<\/p>\n<\/li>\n

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    Pepper<\/p>\n<\/li>\n

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    Giuseppe Giusti Vinegar<\/p>\n<\/li>\n<\/ul> <\/div>\n<\/div>\n\n

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    \n \"659e5c8ec571102737ba32dbd6d731e4\" \n <\/div>\n \n \n <\/div>\n <\/div>\n
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    Preparation<\/h3>\n

    After preheating your oven to 200\u00b0C, place your slices on a baking tray and brush generously with olive oil.<\/p>\n

    Crumble the mozzarella and add the combava zest to create a fragrant, deliciously creamy mixture, then bake at 180\u00b0C for 5-7 minutes, until golden and crisp.<\/p>\n

    Take them out of the oven, then spread the mozzarella and combava zest mixture on each slice of bread, and carefully place the grapefruit segments on top of the mixture.<\/p>\n

    Sprinkle each tartine with a pinch of Gu\u00e9rande salt and a dash of pepper to enhance the flavours. And for the finishing touch, lightly drizzle Giuseppe Giusti vinegar over each slice of bread for a balanced, tangy touch.<\/p>\n

    Serve immediately and enjoy your delicious toast with mozzarella, combava and grapefruit, perfect for a light, refreshing starter.<\/p> <\/div>\n<\/div>\n\n

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    \n \"14032022-IMG_dd4175\" \n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n \n
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    Chefs de Tahiti Tips<\/h3>\n

    Once the bread has come out of the oven, it’s essential to top it off quickly. This step allows the mixture and all the ingredients to melt and soak perfectly into the still-warm toast. The real “pep” in this recipe is Giuseppe Giusti Vinegar.<\/p>\n

    Founded in 1605, Giuseppe Giusti is a brand of balsamic vinegar from Modena, Italy. Known for its traditional, high-quality production, this balsamic vinegar is made from grape must cooked and aged in wooden barrels. The brand offers a range of vinegars of different maturities, used to enhance the taste of various dishes. The brand is recognized worldwide for its authenticity and prestige in the culinary field.<\/p>\n

    Enjoy your meal!<\/strong><\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

    If the combination of sweet and tangy flavours appeals to you, this recipe is specially designed to satisfy your taste buds! Surprise your guests with these unique and surprising appetizers.<\/p>\n","protected":false},"author":6,"featured_media":4325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[92],"tags":[],"restaurant":[],"chef":[],"class_list":["post-4411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"

    Sweet and tangy toast<\/h1>\n\"SOYOU-BANNER-CDT\"\n

    If you like a mix of sweet and tangy flavours, this is the recipe for you! Surprise your guests with these surprising and original appetizers.<\/em><\/p>\n

    ingredients<\/h3>

    • Slices of bread<\/p> <\/li>

    • Mozzarella<\/p> <\/li>

    • Combava lemon zest<\/p> <\/li>

    • Grapefruit<\/p> <\/li>

    • Gu\u00e9rande salt<\/p> <\/li>

    • Pepper<\/p> <\/li>

    • Giuseppe Giusti Vinegar<\/p> <\/li> <\/ul>\n\"659e5c8ec571102737ba32dbd6d731e4\"\n

      Preparation<\/h3>

      After preheating your oven to 200\u00b0C, place your slices on a baking tray and brush generously with olive oil.<\/p>

      Crumble the mozzarella and add the combava zest to create a fragrant, deliciously creamy mixture, then bake at 180\u00b0C for 5-7 minutes, until golden and crisp.<\/p>

      Take them out of the oven, then spread the mozzarella and combava zest mixture on each slice of bread, and carefully place the grapefruit segments on top of the mixture.<\/p>

      Sprinkle each tartine with a pinch of Gu\u00e9rande salt and a dash of pepper to enhance the flavours. And for the finishing touch, lightly drizzle Giuseppe Giusti vinegar over each slice of bread for a balanced, tangy touch.<\/p>

      Serve immediately and enjoy your delicious toast with mozzarella, combava and grapefruit, perfect for a light, refreshing starter.<\/p>\n\"14032022-IMG_dd4175\"\n

      Chefs de Tahiti Tips<\/h3>

      Once the bread has come out of the oven, it's essential to top it off quickly. This step allows the mixture and all the ingredients to melt and soak perfectly into the still-warm toast. The real \"pep\" in this recipe is Giuseppe Giusti Vinegar.<\/p>

      Founded in 1605, Giuseppe Giusti is a brand of balsamic vinegar from Modena, Italy. Known for its traditional, high-quality production, this balsamic vinegar is made from grape must cooked and aged in wooden barrels. The brand offers a range of vinegars of different maturities, used to enhance the taste of various dishes. The brand is recognized worldwide for its authenticity and prestige in the culinary field.<\/p>

      Enjoy your meal!<\/strong><\/p>","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/4411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=4411"}],"version-history":[{"count":1,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/4411\/revisions"}],"predecessor-version":[{"id":4412,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/4411\/revisions\/4412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/4325"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=4411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=4411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=4411"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=4411"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=4411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}