Rainbow Tomato & Strawberry Bruschetta

Ingredients

  • 1 packet of Savoura Tomatrio cherry tomatoes
  • 1 pint of Savoura strawberries
  • 3 tablespoons of olive oil
  • 3 pinches of salt
  • 1 cup of ricotta cheese
  • 2 tablespoons of chopped fresh mint
  • Zest of one lemon
  • Salt and pepper to taste
  • Baguette
  • 1 tablespoon of olive oil
  • Pinch of salt
  • Balsamic vinegar

Preparation

Preparing the crostini:
  1. 1. Preheat oven to 350°F (180°C).
  2. Cut the baguette into diagonal slices about 0.5 cm thick.
  3. Place the slices on a baking tray and brush with 1 tablespoon of olive oil.
  4. Sprinkle with a pinch of salt.
  5. Toast the slices in the oven for 15 to 20 minutes until golden brown.
Preparing the tomatoes and strawberries:
  1. Cut the Tomatrio cherry tomatoes into small pieces and place each colour in separate bowls.
  2. Add a tablespoon of olive oil and a pinch of salt to each bowl. Mix and set aside.
  3. Hull and slice the Savoura strawberries.
Preparing the mint ricotta:
  1. Mix the ricotta with the chopped fresh mint in another bowl.
  2. Add the lemon zest and season to taste with salt and pepper. Mix well and set aside.
Assembly:
  1. Spread the mint ricotta generously over each crostini.
  2. Add a few slices of strawberries and a tablespoon tomato mixture.
  3. Place on a serving platter or board, starting with the yellow tomatoes, the oranges, and the reds to achieve the shaded effect.
  4. Drizzle the balsamic vinegar over the bruschettas.

Enjoy your delicious Rainbow Tomato & Strawberry Bruschetta!

Ingredients

Preparation

  • 1 packet of Savoura Tomatrio cherry tomatoes
  • 1 pint of Savoura strawberries
  • 3 tablespoons of olive oil
  • 3 pinches of salt
  • 1 cup of ricotta cheese
  • 2 tablespoons of chopped fresh mint
  • Zest of one lemon
  • Salt and pepper to taste
  • Baguette
  • 1 tablespoon of olive oil
  • Pinch of salt
  • Balsamic vinegar
Preparing the crostini:
  1. 1. Preheat oven to 350°F (180°C).
  2. Cut the baguette into diagonal slices about 0.5 cm thick.
  3. Place the slices on a baking tray and brush with 1 tablespoon of olive oil.
  4. Sprinkle with a pinch of salt.
  5. Toast the slices in the oven for 15 to 20 minutes until golden brown.
Preparing the tomatoes and strawberries:
  1. Cut the Tomatrio cherry tomatoes into small pieces and place each colour in separate bowls.
  2. Add a tablespoon of olive oil and a pinch of salt to each bowl. Mix and set aside.
  3. Hull and slice the Savoura strawberries.
Preparing the mint ricotta:
  1. Mix the ricotta with the chopped fresh mint in another bowl.
  2. Add the lemon zest and season to taste with salt and pepper. Mix well and set aside.
Assembly:
  1. Spread the mint ricotta generously over each crostini.
  2. Add a few slices of strawberries and a tablespoon tomato mixture.
  3. Place on a serving platter or board, starting with the yellow tomatoes, the oranges, and the reds to achieve the shaded effect.
  4. Drizzle the balsamic vinegar over the bruschettas.

Enjoy your delicious Rainbow Tomato & Strawberry Bruschetta!

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