The Summer Bruschetta

Ingredients for 2

1/2baguette
1 buffalo mozzarella (you can buy it at the Zagreb Dolac Market; inside the market, to the right from the main entrance, all the way at the end of the market – the shop sells only Italian delicatessen)
1 soft goat cheese (you can buy it at the Little Market in Zagreb)
2 tbsp of fresh goat cheese
1 ghee
Roko’s Blueberries (as much as you need)
flake salt
olive oil
a few springs of fresh thyme
pepper (optional)
zest from one organic lemon
pinch cinnamon

Preparation:

1. Heat the oven to 180 °C. Line the baking dish with parchment paper. Cut the baguette in two. First spread the ghee on each half and then spread fresh goat cheese (to which you have added a pinch of salt and cinnamon). Put the fresh goat cheese, mozzarella and blueberries on top. Drizzle with olive oil, sprinkle with flake salt, grate lemon zest and grind some pepper (optional). At the end, add a few springs of fresh thyme and put the dish in the oven.

2. Let bake for approximately 20 minutes to half an hour – depending on your preferred consistency of melted cheese, blueberries and crunchiness of the baguette.

3. When everything melts and turns light blue, take the dish out of the oven and serve the bruschettas with a glass of chilled white vine (pinot grigio pairs lovely with this dish!).

4. Crunch, munch and enjoy!

Recipe by: Jelena Iva Nikolić
Photos by: Sanjin Kaštelan
Nothing would taste the same without them: Roko’s Blueberries

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