{"id":4285,"date":"2020-12-15T07:28:49","date_gmt":"2020-12-15T05:28:49","guid":{"rendered":"http:\/\/localhost\/pylospoems.com?p=4285"},"modified":"2020-12-15T07:28:53","modified_gmt":"2020-12-15T05:28:53","slug":"brousquettes-a-la-tapenade-aromatisee-au-thym","status":"publish","type":"post","link":"https:\/\/www.pylospoems.com\/fr\/brousquettes-a-la-tapenade-aromatisee-au-thym\/","title":{"rendered":"Brousquettes \u00e0 la tapenade aromatise\u00e9 au thym"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center\">\n<div class=\"wp-block-column is-vertically-aligned-center\">\n<figure class=\"wp-block-table aligncenter\"><table><tbody><tr><td>Temps de pr\u00e9paration:<\/td><td>10&prime;<\/td><\/tr><tr><td>Temps de cuisson:<\/td><td>5&prime;<\/td><\/tr><tr><td>D\u00e9gr\u00e9 de difficult\u00e9:<\/td><td>Easy<\/td><\/tr><tr><td>Portion:<\/td><td>4<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\">\n<h4 class=\"has-text-color\" style=\"color:#999b35\">Ingr\u00e9dients:<\/h4>\n\n\n\n<ul id=\"block-937a81f3-80c6-4256-86aa-76afa68291c7\"><li>4 tranches de pain au levain<\/li><li>200gr de ricotta rap\u00e9<\/li><li>1 tomate moyenne rap\u00e9\u00e9<\/li><li>15-20 feuilles de jeunes \u00e9pinards<\/li><li>4 cuill\u00e8res \u00e0 soupe de pate d&rsquo; olive \u00ab\u00a0Po\u00e8mes de Pylos\u00a0\u00bb<\/li><li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de thym frais ou sec<\/li><li>1 \u00bd cuill\u00e8re \u00e0 soupe d&rsquo; huile extra vierge bio Po\u00e8mes de Pylos<\/li><li>du sel, du poivre.<\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<h4 class=\"has-text-color\" style=\"color:#999b35\">Ex\u00e9cution:<\/h4>\n\n\n\n<ul><li>Mettez dans un bol les feuilles des jeunes \u00e9pinards et laissez mariner avec l&rsquo; <a rel=\"noreferrer noopener\" href=\"\/fr\/product\/huile-dolive-vierge-bio\/\" target=\"_blank\">huile extra vierge bio \u00ab\u00a0Po\u00e8mes de Pylos\u00a0\u00bb<\/a>.<\/li><li>Dans un autre bol, ajoutez la ricotta rape\u00e9 avec la tomate, m\u00e9langez et laissez un peu sur le bord.<\/li><li>Faites cuire l\u00e9g\u00e8rement au four les tranches de pain.<\/li><li>Lorsqu&rsquo; elles sont devenues dor\u00e9es, ajoutez la <a rel=\"noreferrer noopener\" href=\"\/fr\/product\/kalamata-olive-paste-in-olive-oil\/\" target=\"_blank\">pate d&rsquo; olive \u00ab\u00a0Po\u00e8mes de Pylos\u00a0\u00bb<\/a> et saupoudrez l\u00e9g\u00e8rement avec le thym.<\/li><li>Mettez en peu de la salade marin\u00e9e d`\u00e9pinards sur les tranches de pain graiss\u00e9es et puis, placez sur le dessus du m\u00e9lange du ricotta et de la tomate.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Temps de pr\u00e9paration: 10&prime; Temps de cuisson: 5&prime; D\u00e9gr\u00e9 de difficult\u00e9: Easy Portion: 4 Ingr\u00e9dients: 4 tranches de pain au levain 200gr de ricotta rap\u00e9 1 tomate moyenne rap\u00e9\u00e9 15-20 feuilles de jeunes \u00e9pinards 4 cuill\u00e8res \u00e0 soupe de pate d&rsquo; olive \u00ab\u00a0Po\u00e8mes de Pylos\u00a0\u00bb \u00bd cuill\u00e8re \u00e0 caf\u00e9 de thym frais ou sec 1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2787,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[84,91,90,83,82],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.7 - 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