Tag Archive for: gourmet bruschetta

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. 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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