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Recipe of: © Monsieur Cuisine

Bruschetta with various toppings

MC Plus
4 portions
Medium
Ready in: 2:25 h
Preparation time: 45 min.
Created on: 09.07.2021
Last changes: 17.05.2021

FOR THE CIABATTA

  • 10 g sugar
  • ¼ fresh yeast cube (10 g)
  • 400 g plain flour (type 550)
  • 25 ml olive oil
  • 2 tsp salt
  • 60 g hard wheat semolina

FOR THE CLASSIC TOMATO TOPPING

  • 2 garlic cloves
  • ½ bunch of basil
  • 2 shallots (60 g)
  • 3 tbsp olive oil
  • 500 g tomatoes
  • 1 tsp sugar
  • ½ tsp salt
  • 3 pinches of pepper

FOR THE TAPENADE

  • 140 g black olives
  • 140 g green olives
  • 1 garlic clove
  • 5 sprigs of thyme
  • 1 tbsp capers
  • 2 pinches of pepper
  • 30 ml olive oil

FOR THE TUNA TOPPING

  • 300 g tinned tuna packed in oil
  • 2 tbsp capers
  • 80 g salad cream (ready-made)
  • ½ tsp salt
  • 3 pinches of pepper
  • ½ tsp zest of 1 untreated lemon

PLUS

  • hard wheat semolina for the baking sheet
  • olive oil for frying

Nutrients

Per portion:

  • calorific value
    4333 kj / 1035 kcal
  • protein: 31 g
  • carbohydrates: 95 g
  • fat: 59 g
Instruction
Preparation time
45 min.
Ready in
2:25 h
  1. To make the ciabatta, pour 350 ml lukewarm water and the sugar into the blender jug. Crumble the yeast on top, and, with the measuring beaker in place, heat for 3 minutes/37 °C/speed setting 1. Add the flour, olive oil, 2 teaspoons of salt and the semolina and, with the measuring beaker in place, knead with the knead button/2 minutes.
  2. Line a baking sheet with greaseproof paper, sprinkle with a little semolina, and, using the spatula from the blender jug, place the sticky dough on the baking sheet. Sprinkle the dough with a little semolina, place a large bowl over it and allow the dough to prove for 1 hour in a warm place. Clean the blender jug thoroughly.
  3. Sprinkle the dough with semolina again and carefully divide into 2 halves. Shape the halves into 2 long loaves on the baking sheet. Cover the loaves with a clean tea towel and prove for another 15 minutes. Pre-heat the oven to 220 °C.
  4. Bake the ciabattas in the pre-heated oven for 25 minutes until golden. Sprinkle with water twice during this process. Allow the baked loaves to cool on a cake rack.
  5. Tomato topping
  6. Peel the garlic cloves and put in the blender jug. Wash the basil, shake dry and remove the leaves. Put the leaves with the garlic into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.
  7. Peel and halve the shallots, put them into the blender jug, and, with the measuring beaker in place, chop for 4 seconds/speed setting 7. Once again, use the spatula to scrape down the inside of the blender jug and add the olive oil. Stew the mixture, the measuring beaker not inserted, with the roast button/2 minutes/110 °C.
  8. Wash, quarter and deseed the tomatoes and remove the core. Put the tomato quarters into the blender jug with the sugar, ½ teaspoon of salt and 3 pinches of pepper and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. If the pieces of tomato are still too large, continue to chop for another 2 seconds. Season to taste with salt, and pepper and, with the measuring beaker in place, stir for 10 seconds/speed setting 2.
  9. Cut the ciabatta into slices and brown in a frying pan with a little olive oil until golden. Arrange the tomato mixture on the ciabatta slices and serve immediately.
  10. Tapenade
  11. Pour both types of olive into a sieve and drain. Peel the garlic clove and put in the blender jug. Wash the thyme, shake dry and remove the leaves. Put the olives and thyme into the blender jug.
  12. Add the capers and 2 pinches of pepper and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, chop for another 10 seconds/speed setting 8. Repeat the process if necessary.
  13. Use the spatula to scrape the mixture down the inside of the blender jug, add the olive oil and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. Season to taste with pepper and, with the measuring beaker in place, stir for 10 seconds/speed setting 2.
  14. Cut the ciabatta into slices and brown in a frying pan with a little olive oil until golden. Arrange the tapenade mixture on the ciabatta slices and serve immediately.
  15. Tuna topping
  16. Put the tuna in a sieve and drain. Put the tuna, capers, salad cream, ½ teaspoon of salt, 3 pinches of pepper and the lemon zest into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 5. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 10 seconds/speed setting 2.
  17. Cut the ciabatta into slices and brown in a frying pan with a little olive oil until golden. Arrange the tuna mixture on the ciabatta slices and serve immediately.

 

TIP

If you are in a hurry, you can of course use shop-bought ciabatta.

All three toppings taste even better if they are allowed to develop for an hour before serving.

 

 

Finished!

Bon appétit with Monsieur Cuisine