Italian cuisine

Honey bruschetta duet

Makes 12

Easy 45 min
kcal kcal 160 per person


  1. 4 vine-ripened tomatoes

  2. 1 onion

  3. 3 tbsp. Langnese Bee Easy Wild Flower Honey

  4. 2 tbsp. apple vinegar

  5. Salt and pepper

  6. 6 tbsp. olive oil

  7. 4 sprigs basil

  8. 1 ripe avocado

  9. 2–3 tbsp. lime juice

  10. 1 red onion

  11. 1 red bell pepper

  12. 1 clove garlic

  13. 1 ciabatta

  14. 6 slices of Parma ham


  1. Cut a cross into the tomatoes, place in boiling water for 30 seconds and then rinse them in cold water. Skin, quarter, core and dice them. Peel the onions and mince. Mix the onions and the tomatoes. Stir together 2 tablespoons of honey and the vinegar, salt, pepper and 2 tablespoons of olive oil. Cut the basil into strips and mix it in.

  2. Cut the avocado in half, remove the stone, scoop out the pulp with a soup spoon and purée with 1 tablespoon of honey and the lime juice. Peel the red onion, cut the bell pepper in half lengthwise, remove the seeds and dice both. Mix into the avocado cream and season with salt and pepper.

  3. Peel the clove of garlic and cut it in half lengthwise. Cut the bread into 12 slices, lay them onto a baking sheet and bake for 4-6 minutes in an oven preheated to 200°C. Rub the bread slices with the garlic halves and drizzle on the remaining olive oil.

  4. Distribute the tomatoes and avocado onto 6 bread slices, lay the Parma ham on top of the avocado cream and serve immediately.