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Strawberry, Mint and Pistachio Bruschetta
By Chris Stephan
Strawberry, Mint and Pistachio Bruschetta
In this recipe
Preparation time:
15 mins
Cooking time:
10 mins
  • 1 medium baguette
  • ¼ cup olive oil
  • 400g fresh strawberries, hulled and diced
  • ½ cup fresh mint leaves
  • ¼ cup Beerenberg Rose Petal Jelly
  • Sea salt, to taste
  • 200g spreadable cream cheese or smooth ricotta
  • ¼ cup pistachios, chopped

Preheat the oven to 180°C. Line a baking tray with baking paper.

Slice the baguette into 24 slices. Lightly brush with olive oil and place onto the baking tray. Bake in the oven for 10 minutes or until lightly coloured.

Mix together 300g strawberries, half the mint leaves and Rose Petal Jelly. Season with a little sea salt.

When the baguette slices are cool, spread a generous smear of cream cheese or ricotta on each slice.

Spoon the strawberry salsa on top and place on a serving board or tray.

Scatter with pistachios and remaining mint leaves. Garnish with extra strawberries.