Not-Too-Sweet Tomato Strawberry Bruschetta

Name: Not-Too-Sweet Tomato Strawberry Bruschetta
Ingredients: 1 pound fresh strawberries; 2 ripe Jersey tomatoes, or plum tomatoes if you can\'t find Jersey; 1 clove of garlic, minced; 1 sprig fresh basil; 1/3 cup balsamic vinegar; 2 tablespoons sugar; Salt and pepper, to taste; 1 fresh, crusty baguette, sliced and toasted; 1/4 pound full-fat ricotta (optional)

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food52.com

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Servings: 4

Author : Cheazza

fruit vegetable serves a crowd

Not-Too-Sweet Tomato Strawberry Bruschetta

Ingredients

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1 pound fresh strawberries2 ripe Jersey tomatoes, or plum tomatoes if you can\'t find Jersey1 clove of garlic, minced1 sprig fresh basil1/3 cup balsamic vinegar2 tablespoons sugarSalt and pepper, to taste1 fresh, crusty baguette, sliced and toasted1/4 pound full-fat ricotta (optional)

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Instructions

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Step 1

Rub your serving bowl with your peeled and smashed garlic clove. Mince the clove and throw it in the bowl.

Step 2

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.

Step 3

Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.

Step 4

Chiffonade your basil leaves, reserving some for garnish.

Step 5

Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.

Step 6

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.

Step 7

Enjoy as an appetizer, or an accompaniment to a light lunch.