Recipe Savoury Strawberry & Yoghurt Bruschetta

[MypinchofItaly]

Serves: 2–3, Prep: 5 min + 1 hour marinating time, Cooking: none

Ingredients​

• 200 g fresh strawberries
• 2 tbsp extra virgin olive oil (plus extra for toasting)
• 1 tbsp apple cider vinegar
• A pinch of salt
• A pinch of white ground pepper
• 3–4 fresh sage leaves, finely chopped
• 1 small sprig fresh rosemary, finely chopped
• 4–6 slices of rustic or sourdough bread
• 150 g Greek yogurt

Method

1. Marinate the strawberries:
   Slice the strawberries and place them in a bowl. Add olive oil, apple cider vinegar, salt, white pepper, sage and rosemary. Mix well and let marinate for about 1 hour.
2. Toast the bread:
   Drizzle the bread slices with a little olive oil and toast until golden and crisp.
3. Assemble the bruschetta:
   Spread a generous layer of Greek yogurt over each slice. Top with the marinated strawberries, cut into rounds.
4. Finish and serve:
   Spoon over the flavourful juices from the marinade and finish with a sprinkle of extra chopped herbs.

Serve immediately for a fresh, aromatic, and slightly tangy appetizer.