Fig bruschetta

Fig bruschetta

Total: 20 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 334 kcal
, Fat: 15 g
, Carbohydrate: 41 g
, Protein: 8 g

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread

1 tbsp butter
4 slices sourdough bread

Topping

50 g Mascarpone
50 g sour single cream
1 tsp fig mustard
2 sprigs thyme, leaves torn off
¼ tsp salt
a little pepper

Fig bruschetta

4 figs, in slices
15 g Micro Greens
20 g walnut kernels, roasted, coarsely chopped
1 tbsp liquid honey
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How it's done

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Bread

Heat the butter in a wide non-stick frying pan, add the slices of bread, toast on both sides, remove, allow to cool.

Topping

Place the mascarpone, sour single cream, mustard and thyme in a bowl, mix, season. Spread the topping on one side of the bread slices.

Fig bruschetta

Fan the figs on top, garnish with the microgreens and walnuts, drizzle with honey.

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