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Trio of fresh summer bruschettas
Go to preparation
Preparation 20 min
Cooking 5 min
Difficulty Easy
Ingredients
To make this recipe
4 servings
- 12 slices of farmhouse bread
- 4 tomatoes of different colours
- 1 Soignon Spreadable goat cheese Pyramid Plain 150g
- 1/2 cantaloupe
- 1/2 cucumber
- 1 bunch of pink radishes
- 4 strawberries
A few mint leaves
A few chives
Steps in the recipe
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Step 1
Toast the slices of bread.
Step 2
Spread the fresh goat cheese on the bread. Set aside.
Step 3
Thinly slice the tomatoes, dice the cucumber, quarter the strawberries, slice the radishes, and scoop the cantaloupe into balls with a melon baller.
Step 4
Chop the mint and chives.
Step 5
Prepare the topping for the first toasts: mix the melon balls with the cucumber and mint.
Step 6
Drizzle with olive oil, season with salt and pepper, mix, and set aside.
Step 7
Drizzle the radishes and quartered strawberries with olive oil and a few drops of balsamic vinegar. Season with salt and pepper.
Step 8
Place the first melon and cucumber mixture on four of the slices of toast with Soignon fresh goat cheese already on them.
Step 9
Place the strawberries and radishes on four other ones.
Step 10
Lastly, place the differently coloured tomato slices on the remaining toast slices.
Step 11
Drizzle with olive oil, sprinkle chives on top, and season with salt and pepper.
Step 12
Arrange the three types of bruschetta on individual boards and serve.
Step 13
It’s the perfect recipe to eat with drinks!
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