STRAWBERRY TOMATO BRUSCHETTA
RECIPE TYPE
Vegetarian
SERVES
8
Prep time: 10 min
Total time: 40 min
Ingredients
INGREDIENTS
1 cup Longo’s Ricotta |
2 tbsp finely chopped fresh |
Longo’s Basil or Mint |
1 tbsp finely grated lemon zest |
1/4 tsp each salt and pepper |
1 Longo’s Filone Baguette |
3 tbsp Longo’s Extra Virgin Olive Oil |
Torn fresh basil leaves and grated lemon zest (optional) |
Bruschetta: |
1 cup finely chopped fresh strawberries |
1/2 cup chopped, seeded ripe tomato |
3 tbsp chopped fresh Longo’s Basil or Mint (plus extra for garnish) |
2 tbsp minced red onion or shallot |
1 tbsp Longo’s Extra Virgin Olive Oil |
1 tbsp Longo’s Curato White Condiment with Balsamic Vinegar |
1/4 tsp each salt and pepper |
Directions
DIRECTIONS
Bruschetta:
Combine strawberries, tomato, basil, onion, olive oil, white condiment, salt and pepper in bowl. Mix well and let stand at room temperature for at least 30 minutes (or up to 4 hours) to develop flavour. (Strain off juices that accumulate, if desired, before assembling.)
Blend ricotta with basil, lemon zest, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 3 days.)
Slice baguette into 1-inch-thick slices. Brush each side with oil. Grill baguette slices over preheated medium grill for 2 to 3 minutes, turning as needed, or until nicely grill marked.
Spread each baguette slice with a scant tablespoonful of the ricotta mixture; spoon bruschetta overtop. Garnish with additional torn basil and a sprinkle of lemon zest, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 17g | Fibre 2g |
Fat 11g | Sugar 4g |
Carbs 28g | Sodium 560mg |
