Not your usual bruschetta Ep. 5: creamed salt cod and sun-dried tomatoes

There are ingredients that tell the story of Italian cuisine, and salt cod is certainly one of them. That is why I chose it as the star of this Bruschetta with Creamed Salt Cod and Sun-Dried Tomatoes.

For this new recipe in my Not Your Usual Bruschetta series, I wanted to give this traditional ingredient a lighter, more contemporary twist, turning classic creamed salt cod into a smooth, velvety spread to serve on crisp toasted bread. Alongside it are sun-dried tomatoes, with their rich, slightly savoury flavour, enhanced by the fragrance of lemon zest and oregano, while a touch of hot sauce adds an unexpected burst of warmth.

The result is a bruschetta full of character, where tradition and creativity come together in a balance of flavours that wins you over from the very first bite. Perfect for a special aperitif or for bringing something a little different to the table without losing touch with the authentic flavours of Italian cooking.

Because the best recipes are the ones that embrace innovation without forgetting their roots.

ilaria-bertinelli-baccalà-mantecato-e-pomodorini

Bruschetta with Creamed Salt Cod and Sun-dried Tomatoes

30,2 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 200 g desalted salt cod
  • 40 g sun-dried tomatoes in olive oil
  • 10 g hot sauce
  • 2 garlic cloves
  • 2 sage leaves
  • 1 teaspoon chopped fresh parsley
  • milk
  • extra virgin olive oil
  • lemon zest
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Method

  1. Place the desalted salt cod in a small saucepan and cover it with equal parts of water and milk. Add the garlic cloves and sage leaves, then simmer gently for about 20 minutes.
  2. Remove any skin and bones, then transfer the fish to a blender or use a hand-held blender. Blend, gradually adding a little of the cooking liquid and extra virgin olive oil until you achieve a smooth, creamy consistency. Stir in the chopped parsley and adjust the seasoning with salt and pepper.
  3. Finely chop the sun-dried tomatoes and season them with lemon zest and oregano. Leave them to marinate while you prepare the toast.
  4. Toast the bread until golden and crisp. Spread a very thin layer of hot sauce over each slice, top with the creamed salt cod, then spoon over the seasoned sun-dried tomatoes. Finish with a few fresh herb leaves.

Nutrition Note

Salt cod is an excellent source of high-quality protein and is naturally low in fat. Fresh herbs and lemon zest add fragrance and brightness to the dish without contributing extra sugars or fats, making this bruschetta both flavourful and well balanced.

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Not your usual Bruschetta Ep. 4: zucchini pesto and shrimp

There are flavours that instantly evoke summer. The aroma of freshly chopped mint, the brightness of lime, and the delicate taste of shrimp have exactly that effect—they are the essence of this Bruschetta with Zucchini Pesto and Shrimp.

For this new recipe in my Not Your Usual Bruschetta series, I chose to combine light and colourful ingredients, creating a balance between the natural sweetness of zucchini, the savoury flavour of shrimp, and the citrusy notes of the marinade. The smooth, velvety zucchini cream replaces traditional spreads, providing a delicate base that lets the fresh flavours of the sea shine through.

To finish, black sesame seeds add a pleasant crunch and a touch of elegance, making this bruschetta just as perfect for a summer aperitif as it is for a light dinner shared with friends and family.

Because sometimes the scent of a lime is all it takes to feel like you’re already on holiday.

Ilaria-bertinelli-pesto-di-zucchine-e-gamberi

Bruschetta with Zucchini Pesto and Shrimp

31,6 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** da 50 g ciascuna
  • 300 g zucchini
  • 125 g peeled and deveined shrimp
  • 1 lime
  • extra virgin olive oil
  • mint
  • black sesame seeds
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Method

  1. Slice the zucchini and season with salt, pepper, and a drizzle of extra virgin olive oil. Arrange them on a baking tray and roast in a preheated fan oven at 200°C for about 15 minutes.
  2. Transfer the cooked zucchini to a blender and process until smooth. Adjust the seasoning and, if needed, add a little extra virgin olive oil to achieve a creamy consistency.
  3. Meanwhile, sauté the peeled and deveined shrimp in a non-stick frying pan with a drizzle of olive oil for about 2 minutes. Transfer them to a bowl and marinate with finely chopped mint, salt, pepper, extra virgin olive oil, and the juice of one lime.
  4. Toast the bread slices until golden and crisp. Spread the zucchini cream over the toast, top with the marinated shrimp, and finish with a sprinkle of black sesame seeds and a few drops of extra virgin olive oil.

Nutrition Note

Zucchini are naturally high in water and low in calories, making them an excellent choice for summer recipes. Shrimp provide high-quality protein while remaining naturally low in fat, and the combination of lime and mint brings freshness and vibrant flavour without the need for heavy seasonings.

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Not your usual bruschetta Ep. 3: spicy mango and Prosciutto di Parma

There are some fruits that instantly bring summer to mind. Sweet, fragrant, and naturally vibrant, mango has the ability to add an exotic touch even to the simplest dishes. That is exactly how my Bruschetta with Spicy Mango and Prosciutto di Parma came to life.

For this new recipe in my Not Your Usual Bruschetta series, I decided to pair mango with two specialties from my home region of Emilia-Romagna: Parma Ham and squacquerone cheese. The contrast between the freshness of the fruit, the creaminess of the cheese, and the savoury notes of the ham creates a particularly enjoyable balance, made even more intriguing by the aromatic touch of fresh mint and pink peppercorns.

This is a summer bruschetta that comes together in just a few minutes and is perfect whenever you want to bring something original to the table without giving up simplicity.

Ilaria-bertinelli-mango-speziato-e-prosciutto

Bruschetta with spicy mango and Prosciutto di Parma

33 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 80 g mango flesh
  • 80 g Squacquerone cheese (creamy cheese)
  • 60 g Prosciutto di Parma
  • mint
  • pink pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Method

  1. Cut the mango flesh into approximately 2 cm cubes and season it with finely chopped mint and crushed pink peppercorns. Leave it to marinate for at least 15 minutes.
  2. Toast the bread slices until golden and crisp. Spread a layer of Squacquerone cheese over the toast, top with the seasoned mango, and finish with pieces of Prosciutto di Parma, torn or cut into bite-sized pieces for easier eating.

Nutrition Note

Mango is naturally rich in vitamin C and carotenoids, antioxidant compounds responsible for its vibrant colour. Prosciutto di Parma provides high-quality protein, while Squacquerone cheese adds creaminess and a delicate flavour without making the dish feel heavy. Fresh mint and pink peppercorns complete the recipe with a fragrant aromatic note, creating a bruschetta that beautifully balances sweetness, savouriness, and freshness.

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Not your usual Bruschetta Ep. 2: sautéed cherry tomatoes with robiola cheese and honey

There are some ingredients that pair in a perfect way. Tomatoes, basil, and toasted bread are certainly among them, and they are the stars of this Bruschetta with Sautéed Cherry Tomatoes, Robiola Cheese, and Honey.

In this new recipe from my Not Your Usual Bruschetta series, I wanted to start with familiar flavours and add a few small touches capable of completely changing the perspective. The delicate sweetness of acacia honey meets the freshness of pan-sautéed cherry tomatoes and the creamy texture of robiola cheese, creating a surprisingly harmonious and enjoyable balance.

The result is a bruschetta that captures the essence of summer, celebrating simple ingredients through a play of contrasts: warm and cool, creamy and crunchy, sweet and savoury. It is an easy-to-make, colourful recipe, perfect for an aperitif, a light lunch, or a relaxed outdoor dinner.

Because sometimes you don’t need unusual ingredients to impress—just a fresh way of looking at the everyday ones.

Ilaria-bertinelli-bruschetta-con-pomodorini-saltati

Bruschetta with sautéed cherry tomatoes, robiola cheese and honey

34,1 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 10 mixed-coloured cherry tomatoes
  • 80 g robiola cheese
  • 10 g acacia honey
  • extra virgin olive oil
  • 1 garlic clove
  • basil
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Method

  1. Cut the cherry tomatoes in half and sauté them in a non-stick frying pan with a drizzle of extra virgin olive oil and the garlic clove. Season with salt and pepper, then add finely chopped basil and oregano. Cook over medium-high heat for a few minutes, allowing the tomatoes to caramelise slightly without losing their shape.
  2. Toast the bread slices until golden and crisp. Spread the robiola cheese evenly over the toast, top with the warm cherry tomatoes, then finish with a drizzle of acacia honey and a few fresh basil leaves.

Nutrition Note

Cherry tomatoes are naturally rich in lycopene, a carotenoid with powerful antioxidant properties. Briefly cooking them with extra virgin olive oil helps improve the body’s absorption of this beneficial compound. Robiola cheese provides both creaminess and protein, while the small amount of honey creates a pleasant contrast with the tomatoes’ natural acidity, giving this bruschetta a beautifully balanced flavour profile.

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Not your usual bruschetta Ep. 1: beef tartare, hazelnuts and caramelised onion

Some recipes are born almost by chance. From a slice of toasted bread, an ingredient waiting to be used, or a flavour combination that sparks curiosity. And very often, these are the creations that end up winning everyone over, just like my Bruschetta with beef tartare, hazelnuts and caramelised onion.

It is with this spirit that my new series, Not Your Usual Bruschetta, begins—a collection of creative and delicious ideas that transform a simple slice of bread into something truly memorable. Easy to prepare, perfect for summer, and ideal for anyone who loves experimenting in the kitchen without making life complicated.

The first star of the series is a bruschetta with bold yet perfectly balanced flavours: beef tartare with crunchy hazelnuts, caramelised Tropea onions, and artichoke pâté. A combination of textures and aromas that makes every bite both surprising and deeply satisfying, whatever the occasion.

Because, after all, this is not your usual bruschetta.

ilaria-bertinelli-bruschetta-con-tartare-di-manzo

Bruschetta with beef tartare, hazelnuts and caramelised onion

39g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 150 g Tropea onions
  • 120 g beef tartare
  • 30 g artichoke pâté*
  • 30 g hazelnuts
  • 10 g brown sugar
  • apple cider vinegar
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Method

  1. Finely chop the hazelnuts and mix them into the beef tartare. Season with salt, pepper, and extra virgin olive oil, then leave to marinate while you prepare the onions.
  2. Thinly slice the Tropea onions and cook them gently in a non-stick frying pan with a drizzle of extra virgin olive oil and a pinch of salt. Once softened, add the brown sugar and a splash of apple cider vinegar, allowing the vinegar to evaporate completely.
  3. Toast the bread slices until golden and crisp. Spread a layer of artichoke pâté over each slice, top with the hazelnut beef tartare, and finish with the caramelised onions.

Nutrition Note

Beef tartare provides high-quality protein and important minerals such as iron and zinc. Hazelnuts contribute mostly unsaturated fats, vitamin E, and a pleasant crunch, while artichokes are naturally rich in fibre and plant compounds such as cynarin. The caramelised Tropea onions add sweetness and depth of flavour, creating a bruschetta that is both satisfying and well balanced.

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Emilia-Romagna: gluten-free Torta fritta

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There are recipes that are not just dishes, but true rituals of conviviality. In Emilia-Romagna, Torta Fritta or fried dough is one of them: golden, puffed, fragrant, served piping hot in the center of the table, ready to cradle the finest local cured meats.

For the fifth stage of my Giro d’Italia in 20 Recipes, I returned to my region of origin and asked my friend Simonetta which dish her daughter had missed the most after being diagnosed with celiac disease. In a land where wheat-based specialties are everywhere, the answer was immediate: Torta Fritta.

Because Torta Fritta is synonymous with social gatherings, Sunday lunches, long, joyful tables filled with conversation. It is one of those dishes you fold with your hands and share informally. Yet it is also one of the hardest traditional specialties to find in a truly safe gluten-free version when eating out at a restaurant.

One fascinating aspect of this specialty is that it runs through the entire region, changing its name depending on the city. In Reggio Emilia, it is called Gnocco Fritto, while in Bologna it is known as Crescentina. Different names, small local variations, but the same soul: a simple dough that, once plunged into hot oil, puffs up to create that characteristic hollow center — perfect for holding cured meats and cheeses.

Here is my gluten-free Torta Fritta, designed to recreate the same crisp exterior and airy interior as the original, but in a version that is safe for those living with celiac disease. Served with Prosciutto di Parma, Culatello di Zibello, or a fragrant Salame Felino, it becomes once again what it has always been: an invitation to share.

For the first stages of my Giro d’Italia in 20 Recipes, explore the stops in Valle d’Aosta and Piedmont.

ilaria-bertinelli-torta-fritta

Gluten-free Torta fritta

46g carbohydrates per 100g

Ingredients for 4 servings

  • 250 g BiAglut “Pane e Paste Lievitate” flour**
  • 150 g sparkling water
  • 10 g lard or butter
  • 4 g baking powder*
  • 4 g salt
  • Oil for frying, as needed

Preparation

  1. Dissolve the baking powder in the sparkling water, then add the flour, butter, and salt. Mix until you obtain a smooth and soft dough.
  2. Roll the dough very thin using a pasta machine, stopping at the second-to-last setting. Cut into diamond shapes and fry in plenty of hot oil.
  3. Once the diamonds are in the oil, gently tap them with a slotted spoon to help them puff up.
  4. Remove from the oil and place on paper towels to absorb excess oil. Serve the Torta Fritta very hot, accompanied by traditional cured meats or creamy cheeses.

Version with gluten of Torta fritta

Replace the BiAglut flour with 500 g wheat flour and adjust the amount of water if necessary.

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Mashed potatoes and broad beans with sautéed greens

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Mashed potatoes and broad beans with sautéed greens is a simple, seasonal and nutritionally balanced dish — perfect for getting even the most sceptical family members to enjoy their vegetables!

Potatoes are always a crowd-pleaser and, in this recipe, they give the mash a naturally soft and creamy texture. Fresh broad beans add flavour along with an interesting plant-based protein component. The sautéed greens, with their slightly bitter note, balance the dish and make it more appealing to the palate.

From a nutritional perspective, broad beans are often overlooked, yet they are well worth including more regularly in your diet. They provide fibre and plant-based protein, both of which contribute to satiety and help slow down the absorption of carbohydrates in the meal. They are also a good source of folate and contain minerals such as iron and magnesium.

Compared to other legumes, fresh broad beans have a lower carbohydrate content and, when used in a dish like this — which also includes fibre and healthy fats from extra virgin olive oil — they help keep the overall glycaemic impact of the meal more balanced.

A naturally gluten-free recipe, ideal for those looking for simple, balanced dishes that fit easily into everyday cooking. And if you’re in the mood for salads, here’s what to look for in May: hearty, fortified salads.

ilaria-bertinelli-macco-di-patate-e-fave

Mashed potatoes and broad beans with sautéed greens

13.2g carbohydrates per 100g

Ingredients

  • 500 g potatoes
  • 250 g mixed greens (chard, chicory, baby spinach)
  • 60 g fresh broad beans, shelled
  • Wild fennel
  • Fresh chilli
  • Parsley
  • Garlic
  • Extra virgin olive oil
  • Salt and pepper

 Preparation

  1. Blanch the broad beans in salted water for a few minutes, then remove their outer skins.
  2. Boil the whole potatoes with their skins on. Once cooked, peel and mash them with a fork.
  3. Add the broad beans to the mashed potatoes along with 30 g of extra virgin olive oil, a pinch of salt, freshly ground pepper and finely chopped wild fennel.
  4. Blanch the greens in lightly salted boiling water, then drain and transfer them to cold water.
  5. Heat a pan with a drizzle of extra virgin olive oil, one garlic clove and some fresh chilli. Add the blanched greens and sauté to flavour.
  6. To serve, spread the potato and broad bean mash on a serving dish, top with the sautéed greens and finish with chopped parsley, freshly ground pepper and a drizzle of extra virgin olive oil.
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Spring Salad

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This Spring Salad is a dish that tells the story of the season through its most vibrant colours and textures. At this time of year, nature offers us extraordinary vegetables, not only for their flavour but also for their nutritional properties, perfect for creating complete, light, and satisfying dishes.

Rainbow chard, with its stems ranging from yellow to deep red, is not just visually striking: it is rich in vitamins (particularly A, C and K) and minerals such as magnesium and potassium. The leaves have a delicate texture and a slightly earthy flavour, while the crunchier stems allow you to play with different textures within the same ingredient, also helping to reduce food waste in the kitchen.

Snow peas, also knowns as Mangetout, are a typical spring vegetable and stand out for their sweetness and tender yet crunchy texture. High in fibre and vitamin C, they contribute to satiety and support intestinal health. They are also particularly versatile and pair easily with a wide range of ingredients.

Alongside them, asparagus completes the dish with its slightly bitter, more pronounced flavour, typical of spring vegetables, and is also known for its detoxifying properties.

This salad was created to make the most of these seasonal ingredients, presenting them in a form that goes beyond a classic salad: a dish where vegetables are the absolute stars, combined with proteins and healthy fats for a complete nutritional balance. Naturally gluten free, it is also perfect for people affected by type 1 diabetes, thanks to its fibre content, which helps moderate blood sugar response.

ilaria-bertinelli-insalatona

Spring Salad

2g carbohydrates per 100g

Ingredients for 4-6 servings

  • 400 g rainbow chard
  • 400 g asparagus
  • 300 g snow peas or mangetout
  • 2 eggs
  • 30 g peeled almonds
  • 30 g grated Parmigiano Reggiano
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 heaped tsp soy lecithin*
  • Extra virgin olive oil
  • Salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Wash the snow peas and cut them into pieces.
  2. Separate the stems of the rainbow chard from the leaves.
  3. Bring a pot of water to the boil, add salt, and cook the snow peas and chard stems for 8 minutes. Remove the vegetables with a slotted spoon and plunge them into cold water, then drain.
    Trim the woody ends of the asparagus and cut the rest into pieces of the desired size. Pour a little oil into a pan, add a clove of garlic, then the asparagus, a pinch of salt, and a splash of water. Cover with a lid and cook until tender.
  4. Add the sugar snap peas and chard stems to the asparagus in the pan and sauté for a few minutes to infuse the flavours.
  5. Cut the chard leaves into strips and sauté them in a pan with a little oil. Transfer to a blender and add the almonds, Parmigiano, soy lecithin, extra virgin olive oil, a splash of water, salt and pepper. Blend until a smooth cream forms.
  6. Boil the eggs until hard boiled, then peel them.
  7. To assemble the salad: place the asparagus with snow peas and chard stems in a serving bowl, pour over the chard cream, and top with crumbled hard boiled eggs, seeds, a grind of pepper, salt if needed, and a drizzle of extra virgin olive oil.
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Chickpea Farinata, delicious Italian flatbread

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Chickpea Farinata is one of those dishes that perfectly shows how simplicity can become smart cooking. Made with just a few ingredients, naturally gluten-free and budget-friendly, it features chickpea flour as the star of the recipe. As a legume, chickpeas are particularly valuable for blood sugar control and satiety, thanks to their content of fiber and plant-based proteins.

In this version, we turn it into an extra-indulgent dish by topping it with baby spinach, stracciatella cheese, and sun-dried tomatoes. That said, Chickpea Farinata remains extremely versatile: it can also be enjoyed plain, as an alternative to bread, to accompany meals in a simple and mindful way. An essential preparation, with no complicated doughs, that brings a great traditional classic to the table in a healthy, inclusive, and satisfying way.

ilaria-bertinelli-farinata-farcita

Delicious Chickpea Farinata

15.8g carbohydrates per 100g Farinata without topping

Ingredients for one 32cm baking tray

  • 375g water
  • 100g chickpea flour*
  • 1 tablespoon extra virgin olive oil
  • salt

Ingredients for topping 

  • baby spinach
  • stracciatella cheese
  • sundried tomatoes in oil*
  • extra virgin olive oil
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

  1. Whisk the chickpea flour with the water, one tablespoon of olive oil, and a pinch of salt, mixing well to prevent lumps. Let the batter rest for at least 4 hours, ideally overnight.
  2. Sauté the baby spinach in a non-stick pan with a drizzle of olive oil and a pinch of salt, then set aside.
  3. Using a sheet of kitchen paper or a brush, oil an aluminum baking tray of the appropriate size to achieve your desired thickness. I love a very thin chickpea flatbread, so I chose a 32 cm (12.5-inch) diameter tray.
  4. Bake in a preheated fan-assisted oven at 250°C (480°F) until golden and crispy.
  5. Cut the flatbread while still hot and top as desired with the sautéed spinach, a teaspoon of stracciatella, and a few pieces of sun-dried tomatoes.
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Summer Vegetable Panzanella

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When summer gifts us sweet cherry tomatoes, crisp bell peppers, and fragrant peaches, all you need is a piece of bread to create a colourful, fresh, and complete meal: Summer Vegetable Panzanella.

For this recipe, I used my Crispy Wholemeal Bread, which can be fresh – lightly toasted in a pan – or stale, soaked with water and vinegar. In this version, I started with fresh gluten-free bread and toasted it slightly to let it better absorb the flavours of the vegetables and fruit. With stale bread, Panzanella becomes a perfect anti-waste idea, enhanced by the contrast between the sweetness of grilled peaches and the lively note of mustard and mint.

Perfect as a light lunch, quick dinner, or sharing starter, this Panzanella is rich in fibre, vitamins, and minerals. Plus, it’s an excellent ally for weekly meal planning as it can be prepared in advance: the flavours will meld together, making it even more irresistible.

Looking for another idea with stale bread? Try my Pappa al Pomodoro with Crispy Rinds.

ilaria-bertinelli-panzanella-di-verdure-estive

Summer Vegetable Panzanella

14g carbohydrates per 100g

Ingredients for 4 servings

  • 10-12 ripe cherry tomatoes (220g)
  • 200g gluten-free bread**
  • 1 nectarine or peach (about 160g)
  • 150g yellow bell pepper
  • 150g red bell pepper
  • 70g red Tropea onion (or sweet spring onion)
  • 2 tablespoons lemon juice
  • 1 teaspoon mustard
  • a few fresh mint leaves
  • extra virgin olive oil
  • apple cider vinegar
  • pumpkin seeds
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Cut the bread into cubes and lightly toast them in a pan with a drizzle of olive oil, then place in a large bowl.
  2. Thinly slice the Tropea onion and marinate it in a small bowl with 3 tablespoons of apple cider vinegar, salt, and pepper for at least 30 minutes.
  3. Dice the bell peppers finely and cut the cherry tomatoes into halves or quarters.
  4. Prepare the dressing by whisking together 4 tablespoons olive oil, 4 tablespoons vinegar, mustard, salt, and pepper.
  5. Slice the peach into wedges and grill them on a hot griddle for 1 minute per side until slightly caramelised.
  6. Assemble the Panzanella by combining the bread, vegetables, onions with their marinade, and the dressing in a large bowl. Mix well and season with torn mint leaves and pumpkin seeds to taste. If the bread seems too dry, add a few tablespoons of water, vinegar, and olive oil.
  7. Let it rest in the fridge for a few hours before serving or prepare it the day before – it will be even more flavourful.
  8. Serve by forming a round disc using a pastry ring, place 1 or 2 peach slices on top with a few mint leaves.
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