Bruschetta Trio Recipe

Name: Bruschetta Trio
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9
Ingredients: 60 g (125 mL) Saputo Ricotta Di Campagna; 3 slices prosciutto; 90 mL fig jam; 2 fresh figs, sliced; 180 g (3 large slices) Belgian bread, toasted; 20 mL (4 tsp) olive oil; 1 shallot, chopped; 1½ cups frozen peas, steamed; 1 cup fresh basil; 1/3 cup fresh mint; 15 mL (1 tbsp) lemon juice; Zest of 1 lemon; 180 g (3 large slices) Belgian bread, toasted; 100 g (1 ball) Saputo Mozzafina Di Latte or Mozzarina Mediterraneo cheese, sliced; 1 tomato, sliced; Salt and pepper to taste; 100 g (1 ball) Saputo Mozzafina Di Latte or Mozzarina Mediterraneo cheese, sliced; 90 mL strawberry jam; 6 strawberries, sliced; 3 basil leaves; White balsamic vinegar reduction; 180 g (3 large slices) Belgian bread, toasted

Ingredients

60 g (125 mL) Saputo Ricotta Di Campagna
3 slices prosciutto
90 mL fig jam
2 fresh figs, sliced
180 g (3 large slices) Belgian bread, toasted
20 mL (4 tsp) olive oil
1 shallot, chopped
1½ cups frozen peas, steamed
1 cup fresh basil
1/3 cup fresh mint
15 mL (1 tbsp) lemon juice
Zest of 1 lemon
180 g (3 large slices) Belgian bread, toasted
100 g (1 ball) Saputo Mozzafina Di Latte or Mozzarina Mediterraneo cheese, sliced
1 tomato, sliced
Salt and pepper to taste
100 g (1 ball) Saputo Mozzafina Di Latte or Mozzarina Mediterraneo cheese, sliced
90 mL strawberry jam
6 strawberries, sliced
3 basil leaves
White balsamic vinegar reduction
180 g (3 large slices) Belgian bread, toasted

	PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD 9

Instructions

Place equal portions of Saputo Ricotta di Campagna, fig jam and prosciutto slices on the bread slices.
Top with slices of fresh figs.
In a small saucepan, heat 5 mL (1 tsp) of olive oil over medium heat.
Add shallot. Cook 1 minute then add green peas. Continue cooking 3 more minutes.
In a food processor, add green pea mixture, basil, mint, lemon juice, zest of ½ a lemon and the remaining olive oil (1 tbsp). Add salt and pepper. Mix well.
Spread the green pea pesto over the 2 slices of bread then add slices of tomato and Mozzafina Di Latte or Mozzarina Mediterraneo. Salt and pepper to taste.
Top with remaining lemon zest.
Place equal portions of strawberry jam on the bread slices, then top with strawberry slices and Mozzafina Di Latte or Mozzarina Mediterraneo.
Add fresh basil leaves and drizzle with white balsamic vinegar reduction.