Bruschetta with bread made from potato gratin

Name: Bruschetta with bread made from potato gratin
Ingredients: 500 g Potato gratin; 350 kg Flour; 5 units.items Eggs; 2 Oil; 14 g Dry yeast; 100 g roasted pine nuts; 6 units.items Vine tomatoes; 2 units.items Shallots; Basil; 2 units.items Garlic cloves; Olive oil; balsamic; Salt; Garlic; Olive oil; Basil; balsamic

This bruschetta made from potato gratin is topped with fresh tomato and garlic.

At Peka, they have elevated preparations with potato as the main ingredient to a true art form.

Ingredients

500gPotato gratin

350kgFlour

5units.itemsEggs

2Oil

14gDry yeast

100groasted pine nuts

6units.itemsVine tomatoes

2units.itemsShallots

Basil

2units.itemsGarlic cloves

Olive oil

balsamic

Salt

Garlic

Olive oil

Basil

balsamic

Preparation

Roughly blend the deluxe potato gratin with the hand blender.
Add the remaining ingredients and mix everything well together.
Put the mixture in a greased cake tin or oven dish and let the dough rise in a warm place for about 45 minutes.
Bake the bread in the oven for about 75 minutes at 170°C.

Cut the tomatoes in half and hollow them out so that only the firm outer edge remains.
Cut into small cubes.
Finely chop the shallots and add to the tomato cubes.
Finely chop the garlic and add as well.
Season with the remaining ingredients.