Strawberry Bruchetta

Strawberry Bruchetta

From Edible Vancouver Magazine

Strawberry season is here and this is an interesting twist to traditional strawberry deserts.  You also might want to try this one for a morning breakfast treat, to replace your toast and peanut butter!

This recipe will make 20-30 small pieces.

Ingredients:

¼ cup (60mL) sliced almonds
2 Tbsp (30mL) balsamic vinegar
(we have a great balsamic reduction available at the shop!)
1 tsp (5mL) honey
a bit of freshly ground black pepper
4 Tbsp (60mL) extra virgin olive oil
2 cups (500mL) hulled and chopped strawberries
½ cup (125mL) fresh basil leaves
fresh Parmesan
(for an interesting alternative substitute Piave, Prima Donna or Caprello!)
1 baguette, sliced

Preparation and Cooking:

Turn oven on to 325°F

Toast almonds for about 10 minutes.

In a small bowl, whisk the vinegar, honey, and pepper together.

Add the olive oil in a slow stream, whisking to emulsify.

In a medium bowl, combine strawberries, toasted almonds, and half the vinaigrette.

Chiffonade the basil leaves by stacking and rolling several together, cigar-style, and then slicing across the roll into fine ribbons.

Add basil to the strawberries.

Toast the bread slices lightly on both sides

Brush one side with remaining vinaigrette.

Top each slice with some of the strawberry-almond-basil mixture and a shaving or two of fresh Parmesan.