Posted by Tim Vidra / Saturday, April 21, 2012
Brunch: Strawberry Bruschetta
So, this week how many of you have put strawberries in your fridge? I'm going to take a wild guess and say if you haven't done it yet you are out at the farmer's market searching out these beauties since they are in the height of the season!
I actually received my first delivery box this week from The Farm Table which had a beautiful container full of fresh local strawberries! With my choice to add on fresh local bread to the box this week, strawberry bruschetta was bound to happen.
- Fresh strawberries, sliced or diced
- Fresh basil, cut in ribbons
- Mozzarella, (diced) — or Ricotta cheese
- Balsamic vinegar
- Honey (Bearer Farms local honey)
- A fresh baguette brushed with olive oil & grilled
Quite honestly the ingredients above are what I had received in the box, had growing in the backyard (basil), or just had on hand in the fridge. So I listed the ingredients I chose for my bruschetta and you may elect to do the same or create your own variation.
Slice your bread in half and brush with olive oil. I grilled my bread on a griddle but you could broil it also. Since I had two different kinds of cheese I made two different takes on the bruschetta.
For the first take, I chose to dice the strawberries and mix half with the mozzarella. Topped the bread with this mixture and then drizzled balsamic vinegar on top — finishing with the basil ribbons.
On the other slices I simply spread the ricotta, drizzled the honey, added diced strawberries, basil ribbons, and again topped with the balsamic.
What is your go-to strawberry recipe this time of year? I certainly have been pinning some beauties over on Pinterest as of late.