Author Notes: My roommate's Italian mother started throwing summer's strawberries into her nightly bruschetta. The recipe slowly morphed into a sophisticated blend of sweet produce with classic Italian flavors. A hint of reduced balsamic glaze, fresh basil, and sharp raw garlic all add layers of flavor. - Cheazza
Food52 Review: Summer's flavorful bounty boldly shows off in this recipe which pairs sweet, juicy strawberries with flavorful vine-ripened tomatoes. Don't settle for grocery store tomatoes for this dish -- hit a local farmers market, or better yet, raid a friend's garden if you don't have one of your own. The reduced balsamic vinegar sauce adds a tangy kick to the bruschetta. Serve this light appetizer with a crisp, fruity rosé and you have a perfect combination for a hot summer night. - Diane Hartford
- 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)
- Rub your serving bowl with your peeled and smashed garlic clove. Mince the clove and throw it in the bowl.
- 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.
- Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.
- Chiffonade your basil leaves, reserving some for garnish.
- Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.
- 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.
- Enjoy as an appetizer, or an accompaniment to a light lunch.