Bruschetta with Figs, Cheese and Mustard

Name: Bruschetta with Figs, Cheese and Mustard
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 300 g Ciabatta; 4 piece Figs; 50 g Tyrolean flower cheese with hay milk; 50 g Manchego Curado; 50 g Bleu des Causses; 1 clove Garlic; 3 tbsp Olive oil; 90 g Fig mustard sauce

Bread dish

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This bruschetta with figs, cheese and mustard sauce is a real treat! The combination of sweet figs, spicy cheese and the slightly spicy mustard sauce is simply irresistible. I like to make this bruschetta as an appetizer for guests or as a small snack in between. The preparation is super easy and quick, especially with the Thermomix®. The different types of cheese provide a great variety of flavors. Perfect for a cozy evening with friends or as a highlight at the next buffet. Vegetarians will get their money's worth here!

Ingredients (8 ingredients)

300 g Ciabatta
4 piece Figs
50 g Tyrolean flower cheese with hay milk
50 g Manchego Curado
50 g Bleu des Causses
1 clove Garlic
3 tbsp Olive oil
90 g Fig mustard sauce

Preparation (5 steps)

Prepare ciabatta

Bake the ciabatta in the oven according to the package instructions and let it cool. This is important so that it can be cut better. In the meantime, clean and dry the mixing bowl.

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Put 1 clove of garlic in the mixing bowl and chop for 3 sec./speed 7. Scrape down from the edge with the spatula.

Prepare bread

Cut the baked and cooled ciabatta into 1-2 cm thick slices. Toast the bread slices in a coated pan from both sides until golden brown. Then rub the toasted bread slices with the chopped garlic.

Flavor olive oil

Thermomix® Setting

2 min/122°F/Speed 1 50

Put 3 tbsp olive oil in the mixing bowl and heat for 2 min./50°C/speed 1. This is to intensify the aroma of the garlic.

120

Top bruschetta

Drizzle the bread slices with the flavored olive oil. Then spread with 90 g of fig mustard sauce. Wash 4 figs, remove the stem, quarter and spread on the bread slices. Cut 50 g Tyrolean flower cheese, 50 g Manchego Curado and 50 g Bleu des Causses into narrow slices and top each third of the bruschetta with one type of cheese. Drizzle with a little fig mustard sauce and serve immediately.