Tag Archive for: Mediterranean cuisine

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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Pan-fried Stuffed Chicory

Pan-fried Stuffed Chicory is a clear example of how a simple ingredient can be turned into a truly satisfying dish with very little effort. Chicory, often treated as a side vegetable, becomes the star here: with the right handling and just a few well-chosen ingredients, it turns into something full of flavour and substance.

The secret lies entirely in the filling. Anchovies and capers, together with olives and the gentle sweetness of raisins, create a very interesting balance of saltiness, depth and freshness. These are ingredients that also tell the story of the relationship between nature and human intervention: both anchovies and capers develop their distinctive character through preservation processes such as salting, which enhances their flavour and complexity.

From a nutritional point of view, anchovies provide high-quality protein and are a good source of Omega-3 fatty acids, which support cardiovascular health and have anti-inflammatory properties. Capers — typically used in small quantities — add aromatic compounds and a good level of antioxidants. Together, they give the dish plenty of flavour without the need for much else.

The result is a naturally gluten-free recipe (when using gluten-free breadcrumbs), complete and well balanced, also ideal for preparing in advance and enjoying warm or at room temperature. Another simple way to bring more vegetables to the table without compromising on taste.

ilaria-bertinelli-scarola-imbottita-in-padella

Pan-fried Stuffed Chicory

11.4g carbohydrates per 100g

Ingredients

  • 1 head of chicory
  • 125 g pitted black and green olives*
  • 35 g peeled almonds
  • 35 g desalinated capers
  • 30 g breadcrumbs**
  • 25 g raisins
  • 5 anchovy fillets
  • 1 clove of garlic
  • parsley
  • 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 chicory thoroughly and trim off the tough base of the stem.
  2. Roughly chop the almonds, a handful of parsley, the olives, capers and anchovy fillets.
  3. Gently open the leaves and stuff with the chopped mixture, adding raisins and breadcrumbs between the layers. Tie the chicory with kitchen string to hold it together.
  4. Heat a drizzle of olive oil in a deep frying pan and brown the garlic. Add the stuffed chicory and brown over a high heat for about 10 minutes. Cover with a lid and continue cooking gently for around 30 minutes.
  5. Serve warm or cold, with its cooking juices, a sprinkle of parsley and freshly ground black pepper.
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