Mareti brusketi (Maretti bruschetta)

Sastojci (za 20-24 brusketa): 1 veliki baget (250–300 g), isečen na tanke kriške, za premaz: 4 kašike maslinovog ulja, ½ kašičice belog luka u prahu, ½ kašičice suvog origana, ¼ kašičice bosiljka, ½ kašičice soli, za posle pečenja: 2 kašike nutritivnog kvasca, prstohvat soli, prstohvat belog luka u prahu (opciono).

Priprema:

1. Zagrej rernu na 180 °C.

2. Pomešaj sve sastojke za premaz.

3. Tanko premaži kriške bageta samo sa jedne strane.

4. Poređaj na pleh i peci 12–15 min, okreni na pola.

5. Izvadi pleh, pospi nutritivni kvasac + so.

6. Vrati u rernu još 1–2 min.

7. Ohladi – tada postaju maksimalno hrskavi.

Jedina stvar na koju treba obratiti pažnju:

Ako kupuješ baget iz pekare, proveri da nema puter, mleko u prahu ili surutku (neki industrijski hlebovi ih imaju). Klasičan baget je skoro uvek vegan.

Saveti da budu baš kao kupovni:

• Koristi tanak rez – deblji neće biti dovoljno hrskavi
• Ne preteruj sa uljem
• Ako želiš jaču aromu: dodaj beli luk u prahu, ne svež
• Ohladi ih potpuno – tada postanu najhrskaviji

Saveti:

Ako koristiš nutritivni kvasac, dodaješ ga pred sam kraj pečenja ili odmah posle, ne na početku.

Kako tačno:

Opcija 1 (najbolja):

Ispeci brusketi skoro do kraja → izvadi pleh → pospi ½–1 kašičicu nutritivnog kvasca po kriški → vrati u rernu 1–2 minuta (samo da se “zalepi”, ne da zagori)

Opcija 2 (bez dodatnog pečenja):

Ispeci brusketi potpuno → dok su još vrući, pospi nutritivni kvasac → lagano pritisni kašikom

Zašto ne na početku?

• Nutritivni kvasac gubi ukus i gorči JE ako se peče dugo
• Najbolji je kad se blago zagreje, ne ispeče

Mali Mareti trik

Pomešaj nutritivni kvasac sa:

• prstohvatom soli
• malo belog luka u prahu
• kap maslinovog ulja
• Pa time pospi brusketi na kraju – ukus je baš “sirast”.

Ingredients (for 20-24 bruschetta): 1 large baguette (250-300 g), cut into thin slices, for coating: 4 tablespoons of olive oil, ½ teaspoon of garlic powder, ½ teaspoon of dried oregano, ¼ teaspoon of basil, ½ teaspoon of salt, for after baking: 2 tablespoons of nutritional yeast, a pinch of salt, a pinch of garlic powder (optional).

Preparation:

1. Heat the oven to 180 °C (356 F).

2. Mix all the ingredients for the coating.

3. Thinly coat the baguette slices on one side only.

4. Arrange on a baking sheet and bake for 12–15 min, turning halfway through.

5. Take out the tray, sprinkle nutritional yeast + salt.

6. Return to the oven for another 1–2 min.

7. Cool down - then they become maximally crispy.

The only thing to pay attention to:

If you buy a baguette from a bakery, check that there is no butter, milk powder or whey (some industrial breads have them). A classic baguette is almost always vegan.

Tips to make it just like from the store:

• Use a thin cut - thicker ones will not be crispy enough
• Do not overdo it with oil
• If you want a stronger aroma: add garlic powder, not fresh
• Cool them completely - that's when they become the crispiest

Tips:

If you use nutritional yeast, you add it right before the end of baking or right after, not at the beginning.

How exactly:

Option 1 (best):

Bake the bruschetta almost until the end → remove the tray → sprinkle ½-1 teaspoon of nutritional yeast per slice → return to the oven for 1-2 minutes (just to "stick", not to burn)

Option 2 (without additional baking):

Bake the bruschetta completely → while they are still hot, sprinkle with nutritional yeast → press lightly with a spoon

Why not at the beginning?

• Nutritional yeast loses its taste and IS bitter if baked for a long time
• It is best when slightly warmed, not baked

Little Maretti trick

Mix nutritional yeast with:

• with a pinch of salt
• a little garlic powder
• a drop of olive oil
• Then sprinkle the bruschetta with it at the end - the taste is really "cheesy".