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Bruschetta of Buffalo Milk Ricotta Zespri® Gold Kiwifruit Lemon Thyme


  • 6 slices of sourdough
  • 150g buffalo milk ricotta
  • 20ml extra virgin olive oil
  • Salt and pepper
  • 3 Zespri Gold Kiwifruit
  • Cracked pepper
  • 4 Spring of lemon thyme

Serves: 6
Prep Time: 10 minutes



  1. Toast the sour dough until the bread is crispy, season the buffalo milk ricotta with extra virgin olive oil, salt and pepper

  2. Slice the Zespri Gold Kiwifruit into strips and season with extra virgin olive oil and salt, this will bring the flavours of the kiwifruit out

  3. Place the kiwifruit on top of the ricotta then pick lemon thyme and scatter over the whole dish, finish with freshly cracked pepper