Mar
2013
Strawberry Bruschetta
The Pinspiration
I have been eyeing this recipe on Pinterest for a long, long time. The flavors intrigued me and I’m so happy I finally had a reason to make it!
This month was my turn to host book club. Typically when I’m hosting something, I try to keep things simple, yet still fun and hopefully delicious.
This certainly was simple. And so so delicious. I could barely get a picture before everyone pounced on it (so yeah, my apologies for the poor photography); they all said it looked amazing.
That’s the thing about this appetizer. It’s very easy to put together, no cooking involved, yet I feel like it makes such a statement. It’s something unexpected and different, unlike anything anyone else would bring. And it tastes incredible.
I will certainly be finding an excuse to make this again. And soon!
| Strawberry Bruschetta Yield: 4-6 Servings Recipe adapted from Annie’s Eats |
| 1 cup diced strawberries 1 tbsp sugar 1 French baguette, sliced on a bias 4 oz. light cream cheese 1 tbsp olive oil 2 tsp balsamic vinegar 1/4 cup minced basil leaves Freshly ground black pepper |
| -Combine the strawberries and sugar in a bowl and toss to combine. Let the strawberries sit and macerate for about 30 minutes. They will begin to release their juices. -Toast the baguette, if you prefer, or simply leave it soft. Spread a thin layer of cream cheese on each baguette slice. Top each piece with the strawberry mixture. Drizzle with olive oil and balsamic vinegar. Top with the basil and cracked pepper. Enjoy! |
