Strawberry Bruschetta from Hungry Pants

By: The Local Palate
Strawberry Bruschetta

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.

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8 servings

    For the whipped feta
  • 3⅓ cups ricotta
  • 3½ cups feta
  • Zest and juice of 3½ lemons
  • ½ cup olive oil
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • For the strawberry bruschetta
  • 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

  1. Combine all ingredients in a blender and process until smooth.

For the strawberry bruschetta

  1. In a bowl, stir together strawberries, tomato, sugar, and olive oil. Add salt and pepper.
  2. Spread the whipped feta and strawberry mixture over a crusty slice of bread.
  3. Garnish with microgreens or basil. Drizzle with balsamic vinegar.
  • Recipe By
    Alex Marin of Hungry Pants in Orlando, Florida
  • Contributing City

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