<\/p>\n\n\n\n
1. Préchauffez le four à 200 °C. <\/p><\/div><\/div><\/div>
2. Émincez une gousse d’ail et ajoutez-la à un grand saladier. <\/p><\/div><\/div><\/div>
3. Roulez les feuilles de basilic ensemble et ciselez-les pour obtenir une sorte de chiffonnade, et ajoutez-les au saladier. <\/p><\/div><\/div><\/div>
4. Râpez le zeste du pamplemousse de Floride jusqu’à obtenir environ la moitié d’une cuillère à café et ajoutez-le au saladier. <\/p><\/div><\/div><\/div>
5. Pelez le pamplemousse, retirez ses pépins et en lever des suprêmes.<\/p><\/div><\/div><\/div>
6. Émincez grossièrement les quartiers de pamplemousse et retirez tout excès de jus avant d’ajouter au saladier. <\/p><\/div><\/div><\/div>
7. Ajoutez les petits dés de tomate, le vinaigre balsamique blanc, l’huile d’olive extra vierge, le sel et le poivre au saladier. <\/p><\/div><\/div><\/div>
8. Mélangez bien. <\/p><\/div><\/div><\/div>
9. Coupez la baguette en tranches et placez-les sur la plaque de cuisson recouverte de papier sulfurisé, et y verser un filet d’huile d’olive. <\/p><\/div><\/div><\/div>
10. Faites griller les tranches de pain au four pendant 8 minutes environ, jusqu’à ce qu’elles soient dorées. <\/p><\/div><\/div><\/div>
11. Déposez une cuillerée du mélange au pamplemousse de Floride sur chaque tartine et placez sur un plat. <\/p><\/div><\/div><\/div>
12. Servez immédiatement. <\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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