Colomba Bruschetta with Balsamic Strawberries & Mint Recipe | Abel & Cole

Colomba Bruschetta with Balsamic Strawberries & Mint

Cooking time
Serves2 people
Colomba Bruschetta with Balsamic Strawberries & Mint

Colomba di Pasqua is a traditional Italian sweet bread, similar to panettone, that's served in Lombardy in Northern Italy at Easter. Delicious eaten just as it is, we think it's extra brilliant toasted and topped with sweet balsamic strawberries and a fresh zing of mint.


  • 250g strawberries
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 2 thick slices of colomba
  • A sprig of mint, leaves only
  • Yogurt, to serve

Prep: 10 mins + macerating | Cook: 5 mins

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1. Hull the strawberries, quarter them and pop them in a bowl. Add 1 tbsp each sugar and balsamic vinegar. Gently stir to mix, then leave the strawberries to macerate for 30 mins-1 hr.
2. When you're ready to serve, slice 2 thick slices from the centre of the colomba. Toast under a preheated grill or in a griddle pan over a medium heat for around 2 mins on each side – the colomba is sugary, so it will toast quickly. Keep your eye on it and take it out of the heat as soon as it is golden brown on both sides.
3. Finely chop a couple of mint leaves.
4. Halve the slices of toasted colomba and put 2 halves on each plate. Spoon the strawberries and their sweet balsamic juices over the top. Add a spoonful of Greek yogurt and scatter with the mint leaves. Serve straight away.
5. Sweet Swaps
No colomba available? Swap it for panettone.
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