Recipes

Strawberry Tomato Bruschetta

:10 min

:40 min

Serves 8

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

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

•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.

Bruschetta can be made more than 4 hours ahead and reserved in the refrigerator, but tastes its best if it hasn’t seen the fridge.

Per serving (2 pieces): 260 calories