Tomato and Ghoa Cress bruschetta with shallot tempura


For 4 portions

  • 2 punnets Ghoa Cress
  • 1 punnet BroccoCress
  • 1 punnet Adji Cress
  • 1 punnet Motti Cress
  • 4 medium vines cherry tomatoes
  • 4 slices ciabatta bread
  • a few drizzles olive oil
  • 150gr cream cheese
  • 4 medium banana shallots
  • 150ml tempura batter
  • vegetable oil for frying


  • Roast slowly the cherry tomatoes on vine with a drizzle of olive oil. 
  • Peel and slice the shallots longwise but not all the way to the end, so it keeps holding together. 
  • Plunge the shallots in icy water for an hour (or do it overnight for better result).
  • Drizzle the slices of ciabatta bread and toast them on a hot oven. 
  • Chop and mix one punnet of Ghoa Cress with the cream cheese and spread onto the ciabatta bread (bruschetta). Add the slow roasted tomatoes on top and reserve. 
  • Place together the over freshly cut punnet of Ghoa Cress with the tempura mix in a high-speed blender and blitz. Drain, dry, and dip the shallots into the tempura and fry in an oil at 180°C. 
  • Mix the rest of the freshly cut cresses together with a drizzle of olive oil and serve with the bruschetta and the shallot tempura. 

Recipe: Franck Pontais

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