Tag Archive for: fresh summer recipes

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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