Cucumber bruschetta with egg pie. Bruschetta recipe. Cucumber long-bodied - 1 pc. Bread for toast with bran - 6 slices Dill - 10 g For pate Eggs - 3 pcs. Onion - 40 g Butter - 50 g Walnuts - 50 g Sour cream - 50 g Salt Prepare the pate: - Egg hard boiled, chilled, peeled and grated on a fine grater. - Chop the onions into small cubes and fry in butter. - Peeled walnuts to grind. - Add salt, mix and season with sour cream. Fresh cucumber cut into slices, slices of bread bake in a frying pan without oil (or bake in a toaster), cut into 4 pieces into rhombuses. Put on the toast first cucumber, then pate, decorate with dill. To serve cooked bruschetta it is necessary at once, that bread Remained warm and crispy.
