This juicy strawberry bruschetta is made with with balsamic vinegar and fresh basil. Serve on toasted baguette slices for a delicious summer appetizer.
I finally started my vegetable garden this weekend. I discovered that I know even less about what I’m doing than I thought. I started my tomato and pepper plants in my house a while ago. They are doing great. As for the rest of the plants, well, the seed packets told me to start them outdoors, but then I heard that May was late to get started, so a couple of weeks ago I freaked and started everything else in pots. When I tried to transplant my little seedlings the other day they looked very sad. Then it occurred to me that maybe normal people just buy plants rather than starting everything from seeds. What do you guys do? I am so clueless.
Hopefully by next year I’ll have a better idea of when to plant my food, at least I will if gardening is anything like blogging. In the slightly over a year that I’ve been blogging I’ve done a pretty good job of learning when to eat my food. Take strawberries for example. Strawberries are just coming into season in my neck of the woods, and I am right on it! I’m pretty eager, strawberry lover that I am. If only strawberries tasted good all year round. I could eat those things for breakfast, lunch and dinner. Unfortunately, I can really only get good ones a few months out of the year. So I have to make up for lost time by squeezing in more strawberries. Strawberry appetizers always help with that, like strawberry bruschetta!
This was the first batch of strawberries of the season that tasted really good to me. I got pretty excited and jumped on this recipe, as I’ve wanted to try something like this for a while. A friend told me about a strawberry bruschetta she had at a romantic wine bar in Philly a while back. I love sweet and savory dishes, and I love strawberries, so I thought it sounded perfect, and it really was! Take this to your picnics, make it for Memorial Day…eat it all summer long. The flavor is something like an extra tangy caprece, with a little kick from all that black pepper…the pepper is important. Please don’t skip or cut back on the pepper.
June is peak strawberry season in Pennsylvania, which means things will only get better. Consider this my own personal strawberry teaser. This is just the beginning, which is perfect because it is an appetizer.
Strawberry Basil Bruschetta
- 2 cups diced fresh strawberries
- 1/2 cup sliced fresh basil leaves
- 2 tbsp. balsamic vinegar
- 1/2 tbsp. olive oil
- 1/2 tsp. ground black pepper
- 1/8 tsp. salt
- 1 baguette
- Mix everything except baguette (not even sure how you'd work that) in a medium mixing bowl. For best results, mix it up early in the day and allow to sit out for a few hours, so that the berries can soak up the flavors.
- Slice up baguette and toast slices under broiler before serving.