Strawberry Basil Bruschetta with Balsamic Reduction

Name: Strawberry Basil Bruschetta with Balsamic Reduction
Ingredients: 12 slices whole wheat baguette, sliced ½" thick; 2 teaspoon olive oil; 1 cup California Giant strawberries, diced small; ¼ cup basil, thinly sliced; 1 shallot, minced; Salt; Freshly ground black pepper; ½ cup balsamic vinegar; ¼ cup goat cheese, crumbled (optional)

A strawberry bruschetta with a balsamic glaze that is best served as an appetizer or snack.

INGREDIENTS

12 slices whole wheat baguette, sliced ½" thick
2 teaspoon olive oil
1 cup California Giant strawberries, diced small
¼ cup basil, thinly sliced
1 shallot, minced
Salt
Freshly ground black pepper
½ cup balsamic vinegar
¼ cup goat cheese, crumbled (optional)

DIRECTIONS

- - Preheat the oven to 425°F. Place the bread slices on a baking sheet and lightly brush tops with 1½ teaspoons of the olive oil. Bake for about 1-2 minutes or until bread is toasted and golden brown.
- - Combine the strawberries, basil, shallot and remaining olive oil in a medium bowl. Season with salt and pepper.
- - To make balsamic reduction: Place the vinegar in a small sauce pan over medium-high heat. Simmer the vinegar until it has reduced by about ⅔ its original volume.
- - To serve, top the toasted bread slices with the strawberry mixture and crumbled goat cheese, if using, then drizzle with balsamic reduction.
- - Note: Extra balsamic reduction can be refrigerated and used as a salad dressing, a condiment for sandwiches or even a topping for frozen yogurt.

Strawberry Basil Bruschetta with Balsamic Reduction

INGREDIENTS

DIRECTIONS

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Follow your berries to the farm.