Author Notes: My roommate’s Italian mother started throwing summer’s strawberries into her nightly bruschetta. The recipe slowly morphed into a sophisticated blend of sweet produce with classic Italian flavors. A hint of reduced balsamic glaze, fresh basil, and sharp raw garlic all add layers of flavor. —Cheazza
Food52 Review: Summer’s flavorful bounty boldly shows off in this recipe which pairs sweet, juicy strawberries with flavorful vine-ripened tomatoes. Don’t settle for grocery store tomatoes for this dish — hit a local farmers market, or better yet, raid a friend’s garden if you don’t have one of your own. The reduced balsamic vinegar sauce adds a tangy kick to the bruschetta. Serve this light appetizer with a crisp, fruity rosé and you have a perfect combination for a hot summer night. —Diane Hartford
Serves: 4
Ingredients
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1
pound fresh strawberries
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2
ripe Jersey tomatoes, or plum tomatoes if you can’t find Jersey
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1
clove of garlic, minced
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1
sprig fresh basil
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1/3
cup balsamic vinegar
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2
tablespoons sugar
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Salt and pepper, to taste
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1
fresh, crusty baguette, sliced and toasted
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1/4
pound full-fat ricotta (optional)
Directions
- Rub your serving bowl with your peeled and smashed garlic clove. Mince the clove and throw it in the bowl.
- Add your balsamic vinegar and sugar to a small pot. Stir to combine, and bring to a slow boil. Immediately reduce to a simmer for about 10 minutes, until you have a thick syrup.
- Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.
- Chiffonade your basil leaves, reserving some for garnish.
- Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.
- Lay your crostini across a plate. Pile the bruschetta on your toasted crostini, and top with leftover basil and a drizzle of syrup. If you’re feeling indulgent, first put a dollop of ricotta cheese on each crostini.
- Enjoy as an appetizer, or an accompaniment to a light lunch.
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Photo by James Ransom
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