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Strawberry Tomato Bruschetta





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)



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: 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.


TIP: 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; 17g protein; 11g fat; 28g carbohydrate; 2g fibre; 4g sugars; 560mg sodium.