| Prep: 15 mins | Cook: 10 mins – 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 153 | 7g | 2g | 20g |
| sugars | fibre | protein | salt |
| 8g | 3g | 5g | 0.40g |
From my Montana kitchen, I bring to you a fusion of Italian and tropical flavors: the refreshing and ever-delicious Pitogo and Tomato Bruschetta. The spirit of this recipe echoes my enthusiasm for trying new flavor combinations while celebrating the nourishing beauty of the vegetable world.
Where Classic Italian Meets Exotic Tropical
Rooted in the simplicity of native Italian cuisine, this bruschetta recipe embraces an uncommon but flavorful tweak – the introduction of pitogo, also known as banana passionfruit. While I truly admire the robust flavors of bison burgers and venison steaks, there’s an undeniable charm in blending the rich, warm loaf of a French baguette with the unique, tropical sweetness of pitogo. It’s like tasting summer on a slice of bread!
Harmony of Flavors and Health Benefits
The brilliance of this Pitogo and Tomato Bruschetta doesn’t stop at the synergy of flavors, it brings with it an array of health benefits. Passion fruits like pitogo carry a wealth of vitamins, such as Vitamin C and A, which are great for boosting immunity and skin health. The cherry tomatoes bring in a good dose of antioxidants, not to mention olive oil’s heart-healthy monounsaturated fats. Each mouthful not only delights your taste buds but nourishes your body.
For those who appreciate a hint of savoury complexity, the optional sprinkle of feta cheese creates an enjoyable contrast to the sweet-and-sour passion fruit and tomatoes. If you’re looking for something fuller, this dish pairs beautifully with classic Roasted Vegetable Frittata or simple grilled chicken.
Every once in a while, we stumble upon a recipe that captures our culinary curiosity and appreciation for diversity. In my journey as a chef, this Pitogo and Tomato Bruschetta stands as a testament to that quest – a delightful deviation from the familiar, grounded in its respect for tradition, but adventurous in its daring combination of ingredients. Try it, and you’ll love it just as I do. Happy cooking!
What You’ll Need
- 6 slices of baguette, toasted
- 2 cups of pitogo (banana passionfruit), peeled and sliced
- 1 cup of cherry tomatoes, quartered
- 2 cloves of garlic, minced
- 1/2 cup of fresh basil leaves, chopped
- 3 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/2 cup of feta cheese, crumbled (optional)
Method
Step One
Start by preheating your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them in the preheated oven until they are golden brown and crispy, usually about 10 minutes.
Step Two
While the bread is toasting, combine the pitogo (banana passionfruit) and cherry tomatoes in a medium-sized bowl.
Step Three
In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and freshly ground black pepper. Once fully combined, pour this dressing over the pitogo and cherry tomatoes, tossing gently yet thoroughly to ensure everything is well covered.
Step Four
Remove the toasted bread from the oven. Carefully spread the pitogo and tomato mixture on each slice of bread. Try to divide the mixture equally among all slices, so each bruschetta is generously topped.
Step Five
Once all the bread slices are topped, sprinkle the chopped fresh basil over all the bruschettas.
Step Six
If you’re using feta cheese, now is the time to sprinkle it over the bruschetta. The heat from the bread and toppings will make the cheese slightly melty and extra delicious.
Step Seven
Serve your Pitogo and Tomato Bruschetta immediately while it’s still warm. Enjoy as an appetizer or side dish to your favorite main course.
