Mantou Bruschetta

Mantou Bruschetta

Hello Everyone! Wishing all my family, friends, followers, and passersby a Happy New Year! I hope everyone had a good Christmas and New Year’s break to refresh, rejuvenate, and reflect asides from celebrating. I hope 2022 will be a better year for all of us.

For those who have been following my blog for a while now, you’ll all know that I always set a theme for the year. This year will be a little bit different. I won’t be setting a specific theme only because I have a backlog of recipes that I created last year but did not have a chance to post it on my blog. Rather than have it sit in my archives, I decided that I’ll spend the first few months of the year getting them up on the blog.

To kick off the new year, I will be sharing my recipes that I whipped up for the King Chef 2021 Challenge last year, starting with this non-traditional bruschetta recipe using mantou buns. We could create anything and everything as long as it featured any ingredient/product from Lee Kum Kee and King Chef, from the challenge kits provided.

Mantou Bruschetta

Like with many of my ideas, this Mantou Bruschetta came into mind while I was in the shower. For those who aren’t familiar with bruschetta, it is an Italian starter dish that consists of grilled bread that has been rubbed with garlic, and then topped with olive oil and salt. There are many variations for toppings, but the most popular and most known one outside of Italy is a mixture of basil, fresh tomato, garlic, onion, and mozzarella.

Traditionally, the best choice of bread for bruschetta is an Italian or French loaf – preferably a loaf of bread that has a thick crust and firm consistency. In fact, the dish was developed as a way of salvaging bread that was going stale. Though mantou buns don’t have either of those characteristics, I thought that I could use them as an option for this recipe. Now, As you can see in my photos, I may have pan-toasted them a little bit too much as they turned out to be darker in colour than I wanted them to be. It all worked out in the end in terms of flavour though; the browning gave the mantou bun slices an extra nutty flavour that complimented the sweetness of them.

Now that I got the King Chef product sorted out, I thought hard about what Lee Kum Kim product to incorporate from the challenge kit provided – between premium soy sauce or hoisin sauce. Since soy sauce is salty in taste, I decided to add this to the tomato topping for my bruschetta. So here’s my Chinese-Italian fusion of Mantou Bruschetta; it’s light and fresh, yet tangy and intense at the same time from the balsamic vinegar glaze. It is also sweet and nutty, making it the perfect antipasto to serve at your next dinner party!

Mantou Bruschetta Ingredients

PREP TIME 1 HOUR | COOKING TIME 5 MINS | SERVES 2-3

INGREDIENTS

For the mantou bruschetta

  • 4-5 pcs King Chef’s mantou buns, cut into 1-inch thick slices
  • Olive oil
  • Salted butter (or margarine)

For the tomato topping

  • 4 small-sized tomatoes, deseeded and chopped
  • 2 garlic clove, finely minced
  • 1 small red onion, diced
  • Handful of basil leaves, roughly chopped
  • Cracked black pepper, to taste
  • 1 tbsp extra virgin olive oil
  • 1 tsp Lee Kum Kee’s premium soy sauce
  • Balsamic vinegar glaze, to garnish

METHOD

  1. Tomato Topping: Add all the ingredients in a medium-sized bowl and mix until well combined. Set aside to chill in the fridge for at least an hour before serving.
  2. Mantou Bruschetta: Melt butter with a little bit of olive oil in a small non-stick pan over medium heat. Toast each side of the slice until browned to your liking. Once done, remove from the pan. Work in batches if needed.
  3. Plate up by topping each toasted mantou slice with about a tablespoon of the tomato mixture. Drizzle with some balsamic vinegar glaze, and top each with a small basil leaf. Serve and enjoy immediately.

Mantou Bruschetta

BON APPÉTIT

– Ally xx

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