What could be more delicious for a summer aperitif than fresh bruschetta. With tomatoes and strawberries, accompanied by a savoury cashew cream with garlic, they taste especially good.

​Preparation 10 minutes | Preparation 10 minutes | Time in the oven 40 minutes | Total 60 minutes

Ingredients

Ingredients for 4 people

For the cashew cream

• 1 garlic bulb (small)
• 180 g cashew
• 2 tsp olive oil
• 100 ml water
• 1 tsp salt

For the bruschetta

• 300 g tomatoes
• 150 g strawberries
• Rocket salad
• 1 shallot
• 2 tbsp olive oil (and a little more to coat)
• Aceto Balsamico Crema
• 1 ciabatta (approx. 400g)
• Salt and pepper
  

How to make it:
Cashew cream

1. Remove the outer skin from the garlic, cut off the top of the bulb slightly Wrap the garlic first in baking paper and then in aluminium foil (leave a little open at the top), drizzle 2 tsp olive oil on top and bake for 30-40 minutes at 200°C convection oven until the garlic is soft. Remove the garlic from the oven and leave to cool.
2. While the garlic is in the oven, place the cashews in a bowl, pour boiling water over them and leave to soak for 30 minutes, then drain off the water.
3. Put the soaked cashews in the food processor, add the garlic, water and salt and process to a cream.

Bruschetta

1. Dice the tomatoes and place in a sieve to drain, finely chop the shallot and finely chop the strawberries.
2. Cut the ciabatta into even pieces, brush the top with olive oil and bake for about 10 minutes at 220°C top/bottom heat until golden.
3. Put the chopped tomatoes, strawberries and shallot in a bowl with 2 tbsp olive oil, mix carefully and season with salt and pepper.
4. Leave the ciabatta slices to cool, then spread generously with garlic cashew cream, spread 1 tbsp tomato/strawberry mixture on top and garnish with some rocket and Aceta Balsamico Crema.

​Tip! Be careful when squeezing the garlic. Even if it has cooled down a bit on the outside, the inside can still be very hot.