To start preparing the Codfish Cheek Bruschetta, defrost the cheeks, rinse under cold running water, drain well and pat dry with absorbent paper towels. In a wide non-stick pan with olive oil saut\u00e9 the codfish cheeks over a medium to high heat for 2-3 minutes, turning halfway through.<\/p>\n\n\n\n
Set aside.<\/a><\/p>\n\n\n\n Toast the bread slices and, while hot, rub one side with 1 clove of peeled garlic cut in half.<\/p>\n\n\n\n For the olive paste: in a kitchen processor place the pitted olives, 1 clove of garlic, 25 ml of olive oil, coarse salt to taste and 1 tablespoon of oregano and grind to a paste consistency (more or less crumbly depending on taste).<\/p>\n\n\n\n In a frying pan with olive oil, soften the peppers cut into wide slices (without seeds).<\/p>\n\n\n\n Spread the olive paste on the bread slices, arrange the slices of pepper, the saut\u00e9ed codfish cheeks, drizzle with a little olive oil, sprinkle with oregano and bake in a preheated oven at 200\u00b0C for 4 to 5 minutes.<\/p>\n\n\n\n Serve the the Codfish Cheek Bruschetta immediately with a drizzle of olive oil.<\/p>\n\n\n\nREADY TO TASTE GOOD<\/a><\/strong>!<\/h2>\n","protected":false},"featured_media":714,"template":"","categories":[259,56,38],"colecoes":[318,327,336],"tipos-bacalhau":[229],"class_list":["post-7920","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-originais-en","category-spring-summer","category-starters-and-snacks","colecoes-appetisers-and-tidbits","colecoes-original-and-innovative","colecoes-spring-summer","tipos-bacalhau-codfish-cheek"],"acf":[],"yoast_head":"\n