Description
Two recipes for Persimmon Bruschettas. Simple and easy, but so delicious. I have used Labneh for the topping, but you can use cream cheese instead.
I prefer using Ciabatta rolls will as they will make every bruschetta the same size.
For these Bruschettas, I have used local chilli sauces from Orriss & Son, which are made in small batches and are without any additives.
Ingredients
Scale
- 2 Ciabatta rolls
- Labneh, approx. 12 teaspoons
- 4 to 6 Cherry tomatoes – each one cut into 6 pieces
- 1 Persimmon
- 4 slices of Bresaola
- 4 teaspoons of Fresh Tendrill chilli sauce
- 4 teaspoons Even Flow chilli sauce
Instructions
- Take the ends of the Ciabatta rolls
- Slice each bun in 4
- Toast them in the oven or in a toaster
- Peel the Persimmon and cut in thin slices and then in halves or in four slices depending on the size
- Spread the labneh on each slice (approx. 1.5 tsp per slice)
- Top one with Persimmon and cherry tomatoes
- Top the other 4 with Persimmon and Bresaola
- Drizzle 1 teaspoon of My wave over the Bruschetta with the tomatoes and Persimmon
- And finally, drizzle 1 teaspoon of Fresh Tendril over the Bresaola Bruschetta
Bon appetite!