Strawberry cheese bruschetta tastes like summer
STRAWBERRY AND CHEESE BRUSCHETTA
For balsamic glaze 1 cup balsamic vinegar 1-2 teaspoons honey For bruschetta
1 pint (2 cups) strawberries, destemmed and cut into halves or quarters, depending on size 1 tablespoon thinly sliced fresh mint 1 tablespoon thinly sliced fresh basil 2 teaspoons olive oil, plus more for pan ½ baguette or ciabatta, sliced into rounds 1 cup fresh ricotta or fresh mozzarella, shredded Flaky sea salt, such as Maldon, for garnish
Make balsamic glaze: Pour vinegar and honey into a small pot or saucepan and bring to a gentle boil over medium heat. Reduce heat to medium-low and let simmer,
stirring occasionally.
Cook until the vinegar thickens and is reduced by half (about 20 minutes). It will look glossy and be thick enough to coat the back of a spoon. Pour into a glass container and set aside to cool.
In a small bowl, toss strawberries with the mint, basil and 2 teaspoons olive oil. Set
aside.
Add a glug of olive oil to a large frying pan set over medium-high heat. (I used cast iron). When oil is hot, add bread slices and fry until golden and crispy, then flip with tongs and cook for another minute. (You may have to add more oil if you do this in batches.) Remove to a
platter.
Spread each slice of bread with a heaping tablespoon or two of ricotta or shredded mozzarella cheese. Top with a spoonful of strawberries, then drizzle with a little balsamic glaze. Garnish with a sprinkle of flaky sea salt and serve.
Serves 4-6.
— Gretchen McKay