STEP 1: BRUSCHETTA 1
Make an emulsion of oil and soy sauce and marinate the tuna at least 30 minutes per side in the refrigerator. Toast the slices of bread in the oven.
Drain the tuna from the marinade, cover one side with sesame seeds and blanch it in a hot pan, 3 minutes from the side of sesame and 2 minutes from the sesame-free part. Cool it 10 minutes in the pre-cooled blast chiller with blast chilling function, then slice it. Spread each slice of bread with a little 'of hummus, lay on 2 slices of tuna and decorate with basil minced.
STEP 2: BRUSCHETTA 2
Toast the slices of bread in the oven, cut the buffalo mozzarella into slices and let them drain for a few minutes. Cut the puntarella into julienne and season with salt, pepper, oil and a few drops of balsamic vinegar. Drain the anchovies from the oil. Lay the mozzarella on the bread, let it melt for a few minutes in the oven and complete the bruschetta with the seasoned puntarella and anchovies.
STEP 3: BRUSCHETTA 3
Crumble the roquefort and cut the turnip into cubes. Lay both ingredients on slices of bread, decorate with the hazelnut grain and sprinkle with a few drops of balsamic vinegar icing.
STEP 4: BRUSCHETTA 4
Wash the apple, remove the core and cut into thin slices; lay them on a plate covered with oven paper and brush with a little of maple syrup. Switch to the grill at 220°C for 10 minutes. Alternate on the bread a slice of apple to half a slice of Camembert, sprinkle with a few drops of maple syrup and brush the bruschetta under the grill for 5 minutes at 200°C.
STEP 5: BRUSCHETTA 5
Toast the bread and spread over each slice a little cherry jam. Add the goat cheese flakes and decorate with some sour cherry.