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