Easy No-Cook Appetizer.

This savoury strawberry and yoghurt bruschetta is truly surprising, as the strawberries are treated not as a sweet ingredient but as a savoury one. They are marinated in a fragrant emulsion of olive oil, salt, and aromatic herbs, transforming their natural sweetness into a more complex, savoury profile.

Serves: 2–3, Prep: 10 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 pepper
  • 3–4 fresh sage leaves
  • 1 small sprig fresh rosemary
  • 4–6 slices of rustic or sourdough bread
  • 150 g Greek yoghurt

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 flavorful juices from the marinade and finish with a sprinkle of extra chopped herbs.

Serve immediately for a fresh, aromatic, and slightly tangy starter or snack.

 

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