Trio of fresh summer bruschettas

Name: Trio of fresh summer bruschettas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 12 slices of farmhouse bread; 4 tomatoes of different colours; 1 Soignon Spreadable goat cheese Pyramid Plain 140g; ½ cantaloupe; ½ cucumber; 1 bunch of pink radishes; 4 strawberries; A few mint leaves; A few chives

Spreadables

Serves 4 servings

Preparation 20 minutes

Cooking 5 minutes

Ingredients

12 slices of farmhouse bread
4 tomatoes of different colours
1 Soignon Spreadable goat cheese Pyramid Plain 140g
½ cantaloupe
½ cucumber
1 bunch of pink radishes
4 strawberries
A few mint leaves
A few chives

Method

Toast the slices of bread.

Spread the fresh goat cheese on the bread. Set aside.

Thinly slice the tomatoes, dice the cucumber, quarter the strawberries, slice the radishes, and scoop the cantaloupe into balls with a melon baller.

Chop the mint and chives.

Prepare the topping for the first toasts: mix the melon balls with the cucumber and mint.

Drizzle with olive oil, season with salt and pepper, mix, and set aside.

Drizzle the radishes and quartered strawberries with olive oil and a few drops of balsamic vinegar. Season with salt and pepper.

Place the first melon and cucumber mixture on four of the slices of toast with Soignon fresh goat cheese already on them.

Place the strawberries and radishes on four other ones.

Lastly, place the differently coloured tomato slices on the remaining toast slices.

Drizzle with olive oil, sprinkle chives on top, and season with salt and pepper.

Arrange the three types of bruschetta on individual boards and serve.

It’s the perfect recipe to eat with drinks!

So, was it good ?

Tell us what you thought!

To make this recipe

Spreadable goat cheese Pyramid Plain, 140g

Another idea: You can also roast the tomatoes beforehand with some garlic and thyme for the last kind of bruschetta. Don’t be scared to mix up the kinds of bread you use (corn flour bread, multigrain bread, rye bread, whole wheat bread).

Method

Toast the slices of bread.
Spread the fresh goat cheese on the bread. Set aside.
Thinly slice the tomatoes, dice the cucumber, quarter the strawberries, slice the radishes, and scoop the cantaloupe into balls with a melon baller.
Chop the mint and chives.
Prepare the topping for the first toasts: mix the melon balls with the cucumber and mint.
Drizzle with olive oil, season with salt and pepper, mix, and set aside.
Drizzle the radishes and quartered strawberries with olive oil and a few drops of balsamic vinegar. Season with salt and pepper.
Place the first melon and cucumber mixture on four of the slices of toast with Soignon fresh goat cheese already on them.
Place the strawberries and radishes on four other ones.
Lastly, place the differently coloured tomato slices on the remaining toast slices.
Drizzle with olive oil, sprinkle chives on top, and season with salt and pepper.
Arrange the three types of bruschetta on individual boards and serve.
It’s the perfect recipe to eat with drinks!