To add even more MMM to your summer, enjoy delicious, seasonal berries! They’re a refreshing treat and will brighten your plate!
Pre-heat the oven to 400 °F. Slice the baguette into thin pieces, add oil and seasoning.
Place the bread on a baking sheet and grill in the oven for 5 to 7 minutes. Cut the strawberries, cucumbers, tomatoes, and shallot into 1 cm cubes.
Chop the herbs (except the basil). Combine the fruits, vegetables, and herbs in a bowl. Set aside.
Add the oil, vinegar, zest, and lemon juice. Mix. Add a spoonful of bruschetta onto each piece of bread. Sprinkle cheese on top.
Bring the peppers, tomatoes, paprika, and chicken stock to a boil. Simmer for 30 minutes on medium heat.
Puree until you get a liquid texture. Pass through a sieve.
Set a few raspberries aside and then add the remaining ones. Puree and pass through a sieve.
Season to taste. Add the vinegar and olive oil. Whip then adjust the texture with water.
Refrigerate for 1 hour. Serve in bowls. Garnish with fresh cream, pistachios, and chives.
Mix the crumbs and butter in a 9-inch pie plate. Press the mixture firmly in the bottom and sides to form a crust.
Beat the cream cheese, sugar, milk, and lemon juice in a medium bowl with an electric blender on medium until you get a smooth consistency.
Gently incorporate the thawed whipped topping into the mixture. Spread on the crust and over the blueberries.
Chill for at least 30 minutes before serving. Keep the leftovers in the fridge.
BERRY RECIPES
Pre-heat the oven to 400 °F. Slice the baguette into thin pieces, add oil and seasoning.
Place the bread on a baking sheet and grill in the oven for 5 to 7 minutes. Cut the strawberries, cucumbers, tomatoes, and shallot into 1 cm cubes.
Chop the herbs (except the basil). Combine the fruits, vegetables, and herbs in a bowl. Set aside.
Add the oil, vinegar, zest, and lemon juice. Mix. Add a spoonful of bruschetta onto each piece of bread. Sprinkle cheese on top.
Bring the peppers, tomatoes, paprika, and chicken stock to a boil. Simmer for 30 minutes on medium heat.
Puree until you get a liquid texture. Pass through a sieve.
Set a few raspberries aside and then add the remaining ones. Puree and pass through a sieve.
Season to taste. Add the vinegar and olive oil. Whip then adjust the texture with water.
Refrigerate for 1 hour. Serve in bowls. Garnish with fresh cream, pistachios, and chives.
Mix the crumbs and butter in a 9-inch pie plate. Press the mixture firmly in the bottom and sides to form a crust.
Beat the cream cheese, sugar, milk, and lemon juice in a medium bowl with an electric blender on medium until you get a smooth consistency.
Gently incorporate the thawed whipped topping into the mixture. Spread on the crust and over the blueberries.
Chill for at least 30 minutes before serving. Keep the leftovers in the fridge.
A generous program
For every dollar I spend,
I get one 
point
500 points = $4 reward*
*500 points = $4 reward and $1 for each additional 125 points accumulated during the qualification period.
Follow us on Facebook !
