Tag Archive for: finger food

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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Ricotta and tuna patties with vegan mayonnaise

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A recipe for all occasions and all year round: Ricotta and tuna patties with vegan mayonnaise.

Patties are always a successful dish with children and adults alike. These Ricotta and tuna patties are the solution for a quick, but tasty and nutritionally rich meal with the protein of ricotta and tuna.

I decided to prepare this recipe to be served as finger food during the Cibus exhibition in Parma during which I will be at the booth of the Isola d’oro company that produces Tonnotto, delicious 100% Italian tuna fillets that I used in my recipe.

To win over our visitors, I have prepared a very special vegan mayonnaise, flavoured with smoked paprika and Kala namak salt. What is Kala namak and why use it?

Kala namak is a dark, grey to violet coloured salt that is extracted from mines in northern India and the lakes surrounding the Himalayas rich in sulphurous springs. In fact, what characterises this salt is thehard-boiled egg smell that has made it particularly popular among those on a vegan diet as it is a perfect aromatic substitute for egg.

In addition to its organoleptic characteristics, this salt is recommended by Ayurvedic cooking in case of gastric disorders and is excellent for fighting bad cholesterol: that’s why I decided to use it instead of ordinary salt for my vegan mayonnaise! Be careful to the amount used because it is saltier than the salt we are used to.

Are you ready to experiment?

Polpette-di-ricotta-e-tonno-con-maio-vegana

Ricotta and tuna patties with vegan mayonnaise

5.5g carbohydrates per 100g of patties without mayonnaise

Ingredients for 6 servings

  • 500g cow’s milk ricotta
  • 150g Tonnotto l’Isola d’oro tuna fillets
  • chopped parsley or other herbs to taste
  • gluten-free breadcrumbs**
  • salt and pepper

Ingredients for the vegan mayonnaise

  • 100g sunflower seed oil
  • 50g soy milk*
  • 1 teaspoon of lemon juice
  • kala Namak salt
  • smoked paprika

**Ingredients specific for celiacs

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

Preparation

  1. Put ricotta in a bowl and mix it with the drained, chopped tuna; add salt and season with pepper and chopped parsley or other herbs to taste. Form patties and coat them with breadcrumbs.
  2. Arrange them on a baking tin lined with parchment paper and bake at 200°C in grill mode for 15 minutes.
  3. Prepare the mayonnaise by placing all the ingredients in a tall glass and mix with an immersion blender for a few minutes to obtain a smooth, homogeneous mayonnaise.
  4. Serve the patties warm or cold with vegan mayonnaise.

Polpette-di-ricotta-e-tonno-con-maio-vegana

Version with gluten of Ricotta and tuna patties with vegan mayonnaise

Replace the gluten-free breadcrumbs with conventional breadcrumbs, the rest of the recipe is naturally gluten-free.

 

 

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