Twist your breakfast, dessert or brunch menu with our Bruschetta Dolce, a delicious fusion of flavours and textures, ready in just 5 minutes. With its delicious blend of flavours and flawless appearance, Bruschetta Dolce is sure to become the highlight of your menu.​

Preparation : 5 minutes
For the blueberry compote:
Place all the ingredients in a saucepan and cook the compote over a gentle heat for about 10 minutes. The consistency should be rustic. ​

For the mint pesto:
Blend all the ingredients until smooth and compact. ​

For the Italian meringue:
Place the sugar and water in a saucepan, bring the syrup to 121 degrees. While whipping the egg whites pour the syrup in a trickle, the meringue will be ready when the egg whites are completely whipped and the mixture has cooled slightly. Transfer the mixture into a pastry bag and set aside.

Bake the ciabatta at 180° for 18 min. ​
Dressing : 10 minutes
With the help of a 6x6 cm square pastry cutter, cut out two ciabatta croutons, arrange the mint pesto, on top of it add the blueberry compote and finally the Italian meringue.
Upcycle the unused bread: go to our NWAT recipes​
Flame with a blowtorch.​
Arrange them on a small plate and garnish with the edible flowers and mint leaves.
Chef's tip
Remember to refrigerate any leftover of mint pesto and blueberry compot for future use.