Bruschetta with tuna cream and mustard

Let's prepare the products. We need natural cottage cheese without any additives. Rinse and dry the greens. I use mustard "Bavarian" from HAAS, which is made from natural grains.

Cut the bread in half or in quarters to make square slices, depending on the size of the slices "for one bite". Brush each slice with oil on both sides and brown on a rack (or grill pan) until crispy.

Place mustard, cottage cheese, thyme leaves, capers, tuna meat, ground black pepper and 1 or 2 tablespoons of fish juice in the blender bowl.

Whip the cream on high blender speed for 30-60 seconds until smooth. Taste and season with salt as needed. After adding salt, whip the cream for a few more seconds. Put the stuffing into a big resealable container and leave it in the fridge for half an hour, so that the cream hardens and the flavors get united.

The cream can be made beforehand at home and taken outdoors, for example in a piping bag or in a sachet. The only thing left is to brown the bread. There are many ways to serve this snack. One way: Arrange the browned bread on lettuce leaves.

Squeeze out the cream from a pastry bag.

Decorate a bruschetta with thinly sliced pepper and thyme leaves.

Or you can put the leaves on dried bread, put big slices of pepper in the shape of boats on top.

And in these boats we put the cream. Decorate with thyme leaves. Bruschetta should be served just before serving so that the bread does not lose its crispiness.