Recipe: Bruschetta with curd sauce step by step with pictures | Handy.Recipes

Bruschetta with curd sauce

Cooked bruschetta with curd sauce

Time to cook: 45 minutes

Total Servings: 4

Nutritional Value

Bruschetta is an appetizer from Italy, traditionally served before main courses. Bruschetta is different from sandwiches or toast, because the bread slices are pre-dried before being deep fried. Bruschetta with cottage cheese, caviar, and quail egg is a delicious breakfast snack. One such bruschetta would be enough to forget even about lunch: this breakfast is not only original and tasty, but also hearty. And to make this snack very tasty we can use cottage cheese made with Orsik sourdough. There are many variations of this snack, and thanks to the variety, depending on what it consists of, you can take it with you to work or on a picnic and prepare it not only for breakfast.

Author of the recipe

Ingredients for bruschetta with curd sauce:

For the cottage cheese

  • Milk - 1 l
  • Starter (3g Orsik) - 1 package.

For the bruschetta

  • Baguette - 4 slices.
  • Red caviar - 2 tablespoon
  • Quail egg - 4 pcs
  • Olive oil - 2 tablespoon
  • Butter - 10 g
  • Lettuce leaves / Lettuce - 4 pcs

For the sauce

  • Cheese cheese (Orsik) - 200 g
  • Chicken egg (Boiled) - 1 pc
  • Salted cucumber - 60 g
  • Mustard (b/upper, in grains) - 1 teaspoon
  • Garlic - 3 clove
  • Black pepper - 0.5 teaspoon
  • Tomato - 2 pcs
  • Greens (dill, parsley, coriander) - 3 sprigs.
  • Chili pepper - to taste

How to cook bruschetta with curd sauce step by step with photos

To make our delicate, homemade cottage cheese, we use Orsik's sourdough. Pour warm milk into a yogurt cup, add the Orsik's curd sourdough, mix well, and close the lid. Put Orsik in a yogurt thermos, pour boiling water up to the mark, close the lid and let it ferment for 6-10 hours. At the end of that time we'll have a really thick, fancy yoghurt loaf. Using a knife slice it into 2 cm cubes from top to bottom.

Boil it in a water bath for 15-20 minutes until the whey separates, then take it off the heat. Leave it for another 15 minutes, and then strain it into a gauze folded into 4 layers, let the whey run off in a suspension.

While the curd is straining, prepare all the ingredients for the appetizer. Slice the bread, brush with olive oil and fry in a pan until it reaches a thin crispy crust, then cool.

For the sauce, put half of usual cottage cheese, hard-boiled egg, mustard, garlic, pickles without skin, ground black pepper into the bowl of a food processor. Beat until a soft homogeneous paste.

Put the beaten up mass in a bowl, add the rest of the cottage cheese, chopped tomatoes without seeds and pulp, chilies to taste, and various herbs. I used a sprig of dill, parsley and coriander. Taste and season with a spoon and taste the sauce. The sauce is enough for 8-10 pieces of bruschetta. We used the rest of cottage cheese sauce with chicken shish kebab.

On the slices of baguette we put lettuce and a tablespoon of curd sauce, on top we spread the caviar.

Fry quail eggs in butter, just until whites harden, let cool slightly and spread on top of the caviar. Sprinkle freshly ground pepper on top and serve this appetizer at once until the eggs have a crust. It's that easy, but so delicious. Enjoy!!!

Nutritional Value:

Whole Dish:
1715.2 Calories
116.5 g
75.3 g
145 g
Per Serving:
428.8 Calories
29.1 g
18.8 g
36.3 g
86.6 Calories
5.9 g
3.8 g
7.3 g

Chicken Egg, Black Pepper, Garlic, Spicy, Tomato, Butter, Egg, Olive Oil, Mustard, Sourdough, Green, Cheese, Pepper, Custard, Rich, Chili Pepper, Baguette, Quail Egg, Salad leaves, Salad, Snacks, Red Caviar, Pickle, Sandwiches, Open Sandwich

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