Ciabatta cheese sandwiches with tomato salsa

  • 200 g Bergkäse
  • 1/2 cubes yeast
  • 600 g flour
  • Salt
  • 800 g Cherry tomatoes
  • 4 Spring onions
  • 4 stem (s) basil
  • 6 EL Fruit vinegar
  • 4 EL Olive oil
  • Pepper
  • Flour
  • baking paper
45 minutes
light
1.
Dice cheese. Dissolve the yeast in 500 ml of very cold water. Mix flour, cheese, 1 1/2 tablespoons salt and yeast water with a wooden spoon to form a soft dough. Seal the dough airtight in a bowl that is at least twice as large. Let rise at room temperature for approx. 4 hours, or refrigerate for at least 12 hours
2.
Form 3 loaves on a floured work surface and place on a baking sheet lined with baking paper. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes
3.
For the salsa, wash tomatoes and cut into small pieces. Clean, wash and finely chop the spring onions. Wash the basil, shake dry. Except for something to garnish, pluck the leaves from the stems and chop them. Mix the prepared ingredients, vinegar and oil and season with salt and pepper
4.
Arrange the finished breads and salsa. Garnish with basil
5.
For 8 people:
6.
Waiting time approx. 4 hours
1 portion approx:
  • 420 kcal
  • 1760 kJ
  • 16 g protein
  • 14 g fat
  • 58 g carbohydrates

0 Comments

Leave A Comment