Sweet and tangy toast
If you like a mix of sweet and tangy flavours, this is the recipe for you! Surprise your guests with these surprising and original appetizers.
Slices of bread
Combava lemon zest
Giuseppe Giusti Vinegar
After preheating your oven to 200°C, place your slices on a baking tray and brush generously with olive oil.
Crumble the mozzarella and add the combava zest to create a fragrant, deliciously creamy mixture, then bake at 180°C for 5-7 minutes, until golden and crisp.
Take them out of the oven, then spread the mozzarella and combava zest mixture on each slice of bread, and carefully place the grapefruit segments on top of the mixture.
Sprinkle each tartine with a pinch of Guérande salt and a dash of pepper to enhance the flavours. And for the finishing touch, lightly drizzle Giuseppe Giusti vinegar over each slice of bread for a balanced, tangy touch.
Serve immediately and enjoy your delicious toast with mozzarella, combava and grapefruit, perfect for a light, refreshing starter.
Chefs de Tahiti Tips
Once the bread has come out of the oven, it’s essential to top it off quickly. This step allows the mixture and all the ingredients to melt and soak perfectly into the still-warm toast. The real “pep” in this recipe is Giuseppe Giusti Vinegar.
Founded in 1605, Giuseppe Giusti is a brand of balsamic vinegar from Modena, Italy. Known for its traditional, high-quality production, this balsamic vinegar is made from grape must cooked and aged in wooden barrels. The brand offers a range of vinegars of different maturities, used to enhance the taste of various dishes. The brand is recognized worldwide for its authenticity and prestige in the culinary field.
Enjoy your meal!