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Fresh Strawberry Bruschetta

 

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Fresh Strawberry Bruschetta
 

 

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Recipe

Fresh Strawberry Bruschetta

Pair this with a light Italian fish for a new treat.

Times

  • Ready Time : 0 min

Servings

24

Ingredients

  • 1 baguette, sliced into 24 diagonal slices, each about 1/2 inch thick
  • 1/3 cup flavorless vegetable oil
  • 1/4 cup sugar
  • 1 pound fresh strawberries
  • 1 tablespoon minced fresh mint
  • 2 tablespoons sugar

Directions

Preheat oven to 375 degrees.  Arrange baguette slices in a single layer on a baking sheet and toast in the oven for 5 minutes.  Turn slices over and using a pastry brush, brush each slice lightly with vegetable oil.  Sprinkle each slice with ¼ teaspoon sugar.  Return baking sheet to oven and toast an additional 5 to 10 minutes until lightly brown.  Let cool completely.

Wash and finely dice strawberries.  In a large bowl, combine strawberries with mint and 2 tablespoons of sugar and let stand at room temperature about 30 minutes or until syrupy.

Top each baguette slice with a heaping tablespoon of the strawberry mixture and pour any additional syrup over the slices.  Serve immediately.

About Rachelle Ferneau

avatar

Rachelle Ferneau is pastry chef, chocolatier and owner of Dear Coco Chocolate which specializes in globally-inspired, premium artisan dark chocolate truffles and toffee chocolate bars designed to transport you around the world through chocolate. Dear Coco chocolates are all natural, vegan/beegan, dairy free, gluten free, certified kosher pareve and 100% handcrafted in small batches without corn syrup, trans fats or preservatives. Please visit www.DearCoco.com for more information and to be in touch with Rachelle leave a comment here.

 

comments

 

2 Responses to Fresh Strawberry Bruschetta

  1. This is brilliant! Such a refreshing twist on a classic!

  2. Thank you! And just wait till you try it — this was a dessert I could not stop eating… the simple combination of strawberries with fresh mint was intoxicating. Let me know what you think when you make it.

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