Easy -Cook Appetizer.
This savoury strawberry and yoghurt bruschetta is truly surprising, as the strawberries are treated not as a sweet ingredient but as a savoury one. They are marinated quanto a a fragrant emulsion of olive oil, salt, and aromatic herbs, transforming their natural sweetness into a more complex, savoury profile.
Serves: 2–3, Prep: 10 min + 1 hour marinating time, Cooking: none
Ingredients
200 g fresh strawberries
2 tbsp extra virgin olive oil (plus extra for toasting)
1 tbsp apple cider vinegar
A pinch of salt
A pinch of white pepper
3–4 fresh sage leaves
1 small sprig fresh rosemary
4–6 slices of rustic sourdough bread
150 g Greek yoghurt
Method
Marinate the strawberries:Slice the strawberries and place them quanto a a bowl. Add olive oil, apple cider vinegar, salt, white pepper, sage and rosemary. well and let marinate for about 1 hour.
Toast the bread:Drizzle the bread slices with a little olive oil and toast until golden and crisp.
Assemble the bruschetta:Spread a generous layer of Greek yogurt over each slice. Sommità with the marinated strawberries, cut into rounds.
Finale and serve:Spoon over the flavorful juices from the marinade and with a sprinkle of extra chopped herbs.
Serve immediately for a fresh, aromatic, and slightly tangy starter snack.
(3 votes, average: 5.00 out of 5)
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