Recette Crispy Strawberry Bites with Almond Ricotta
Colour and comfort on your plate
These grilled La Cerise mini tomato skewers bring together everything we love about a simple, flavourful meal. Their sweet flavour pairs beautifully with creamy hummus, soft-boiled eggs and a chimichurri made with local herbs. A colourful, generous plate bursting with freshness.
Ingredients
- 1 container (150 g) La Cerise tomatoes
- 4 eggs
Chimichurri:
- 250 ml (1 cup) olive oil
- 1–2 garlic cloves, minced
- 30 ml (2 tbsp) sherry vinegar or red wine vinegar
- 30 ml (2 tbsp) chopped fresh basil
- 30 ml (2 tbsp) chopped fresh cilantro
- 30 ml (2 tbsp) chopped fresh parsley
- 3 ml (1/2 tsp) red wine vinegar
- 5 ml (1 tsp) fleur de sel
- 3 ml (1/2 tsp) freshly ground black pepper
- Chili flakes, to taste
To serve:
- 4 slices of bread
- Garlic butter
- 180 ml (3/4 cup) hummus
Preparation
1. Thread the mini tomatoes onto skewers. Set aside.
2. Gently lower the eggs into a saucepan of boiling water. Cook for 5–6 minutes for soft-boiled eggs with runny yolks. Transfer to an ice bath to stop the cooking. Carefully peel and set aside.
3. Place all the chimichurri ingredients in a jar with a tight-fitting lid. Close and shake well.
4. Grill the mini tomato skewers on a preheated barbecue for 4–5 minutes, turning during cooking. Transfer to a plate and brush with chimichurri.
5. Spread the garlic butter over the bread slices. Broil for 4–5 minutes, or until golden brown. Remove from the oven.
6. Spread the hummus over a serving platter.
7. Arrange the grilled tomato skewers on top. Add the halved eggs and drizzle with chimichurri to taste.
8. Serve immediately with the garlic bread.
