Bruschetta w/ Seasonal Vegetables & Exotic Fruits

Bruschetta w/ Seasonal Vegetables & Exotic Fruits

Mmm… The sun in Paris… It’s nice to have good weather in August, nice breeze along with little birds singing. This is what inspired me to create the following recipe.

My love for Haitian cuisine and bruschetta gave me an idea to revisit this tartine recipe my way. Haitian tradition aficionados will probably grumble but my style is not that of a traditional cuisine but modern and generous. That’s right! There are plenty foreign chefs out there including Haitian chefs who bring a breath of fresh air to traditional recipes, with different and sometimes improbable flavors and I think it’s awesome!




9 sourdough bread slices
2 large shallots
1 red bell pepper
1 yellow zucchini
1 bunch of arugula salad
1 mango (not too ripe)
2 tsp of pine nut
1 tbs of butter
1/2 a lime
1 garlic clove
1 tbs of olive oil
1 tbs of honey
1 chicken Maggi cube
1 white eggplant
1 grenadine
1 avocado


 Toast the bread in a traditional oven (they should be lightly browned) and set aside.

 Peel and thinly slice the shallots then let them simmer over low heat in a sauce pan with the butter and 1/2 a cup of water for 15 mins.

 Slice the red bell pepper into strips, zucchini and eggplant on an angle. Sauté with the olive oil and sprinkle with Maggi cube (smash the cube with your fingers as you sprinkle it over the vegetables). Cook on medium heat for 10 mins stirring occasionally.

 Mash avocado with a fork and season with the juice from the lime, a pinch of salt, garlic clove, shallots and set aside.

 Peel mango and slice into strips.

 Spread the shallot compote on toast, add the vegetables and mango slices on top. Sprinkle tartines with pine nuts and grenadine. Finally add a few branches of arugula.

For this bruschetta recipe, feel free to interchange the vegetables at your convenience.

Et voila! Enjoy!