Strawberries are one crop that is currently in season here in the midwest. One of the quintessential summer treats, strawberries lend themselves quite well to dishes both sweet and savory.
I recently picked up a pint of beautiful strawberries from our local farmers market, tart and sweet at the same time, although these beauts were small (compared to the bred-for-shelf-life giants at the supermarket) they were quite delicious. I decided to make these strawberries into jam and take my first foray into canning (read more about THAT on my personal blog!).
While I was busy boiling, stirring, and canning, I got to thinking about some delicious ways to savor strawberries. The favorite idea that came to my head was combining strawberries with balsamic and spooning it onto bread as a bruschetta.
Next time you have a pint of strawberries, why don’t you:
- Muddle one or two into your favorite drink or cocktail (especially delicious combined with mint or basil!)
- Stir chopped berries into pancake or waffle batter
- Combine with cucumber and serve atop a salad
- Mash and add to basic frosting for cake or cupcakes
- Puree and add to marinade
To get you inspired, here’s a recipe for strawberry balsamic bruschetta:
Strawberry Balsamic Bruschetta
- Loaf of Italian or French bread (long skinny loaf)
- 2 to 3 tablespoons olive oil
- Strawberries (1 pint, chopped)
- 1 to 2 tablespoons balsamic vinegar
- 1/2 cup cubed mozzarella or spreadable goat cheese
- 1/4 cup basil, chopped to thin shreds
Preheat oven to 450 degrees (F). Slice loaf of bread to 1/4 inch slices, on the diagonal. Brush each side of each bread slice with olive oil. Toast in oven on a baking sheet for 5-6 minutes, flipping halfway through.
Combine strawberries, mozzarella (if using. If using goat cheese, spread on the toasted bread.), basil and balsamic vinegar. Spoon the strawberry mixture onto toasted bread and serve! Enjoy!