Contents
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Ingredients
Salsa
- 8 slices Baguette
- 6 Sugar apricots
- 3 Kumato tomatoes
- 250 g Watermelon meat
- 1 Shallot, finely diced
- 1 Red Chili peppers
- 1 Lime
- Honey
- 3 tbsp Olive oil
- African cap pepper, freshly ground
- Salt
Instructions
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- The African cap pepper is similar in appearance to the long pepper, but is much more aromatic and full-bodied.
Salsa
- Halve the apricots, stone them and then cut into small cubes and place in a bowl. Quarter the tomatoes, drain them well, remove the seeds and then also cut into small cubes and place in the bowl. Finely dice the melon meat and add to it.
- Core the chilli peppers and cut into fine cubes. I opted for 2 chili peppers, the salsa can withstand a bit of spiciness. Also put the chilli cubes and shallot cubes in the bowl and rub the lime zest over it.
- Now put all of the lime juice together with the olive oil in another bowl, stir well and season with honey, salt and cap pepper, then pour the dressing over the salsa, mix everything well and let it steep in the refrigerator for at least 1 hour.
finish
- I calculated four small baguette slices per person, which I toasted in the toaster. I could have brushed them with olive oil and put them under the grill in the oven for 5 minutes. But let's be honest, it’s 34 degrees here and there I’m definitely not going to turn the oven on.
- So toast the baguette slices until golden brown and then arrange on a plate. Tear the buffalo mozzarella nicely with your fingers and spread over the baguette slices and then pour the salsa on top.
Nutrition
Serving: 100gCalories: 663kcalCarbohydrates: 0.2gFat: 75g