Alex Marin, founder and owner of Hungry Pants in Orlando shares his simple strawberry bruschetta for summertime. Hungry Pants is a plant-based restaurant that focuses on integrating whole foods into healthy, comforting dishes and presenting them naturally while amplifying their flavors. Creamy whipped ricotta and feta create a tangy base for the bright, sweet flavors of tomato and strawberry. Top with fresh micro greens, basil, or mint from the garden and a drizzle of balsamic vinegar.
recipe 
yields
8 servings
3⅓ cups ricotta
3½ cups feta
Zest and juice of 3½ lemons
½ cup olive oil
¾ teaspoon salt
¾ teaspoon pepper
2 cups strawberries, quartered
1 tomato, medium dice
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
Crusty bread for serving
Microgreens or basil for garnish
Balsamic vinegar
For the whipped feta
For the strawberry bruschetta
steps
For the whipped feta
- Combine all ingredients in a blender and process until smooth.
For the strawberry bruschetta
- In a bowl, stir together strawberries, tomato, sugar, and olive oil. Add salt and pepper.
- Spread the whipped feta and strawberry mixture over a crusty slice of bread.
- Garnish with microgreens or basil. Drizzle with balsamic vinegar.
Date Published: 06.22.23
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Recipe By
Alex Marin of Hungry Pants in Orlando, Florida -
Contributing City
Orlando
