Tag Archive for: sweet and savoury recipes

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.

/0 Comments/by

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.

/0 Comments/by