Chicken and curried vegetable empanadas
Trio of fresh summer bruschettas

Trio of fresh summer bruschettas

  • Spreadables
Goat cheese and honey pie
Serves 4 servings
Preparation 20 minutes
Cooking 5 minutes
  1. Toast the slices of bread.

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

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

  4. Chop the mint and chives.

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

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

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

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

  9. Place the strawberries and radishes on four other ones.

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

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

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

  13. It’s the perfect recipe to eat with drinks!

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