Wednesday, August 19, 2009

Strawberry Bruschetta

1 - crusty Italian roll, cut into 16 slices (hoggies and blue taco chips work well too)
1 pint fresh strawberries, hulled and chopped (I do a combination of big and small dices)
1/2 red onion chopped ("")
2 TBSP FRESH basil leaves thinly sliced (please use fresh for the best flavor)
2 tsp balsamic vinegar
1 tsp sugar (you can use splenda or equal too)
1/2 tsp evoo
1/4 tsp salt

Preheat the oven to 350*F
Place the bread on a baking sheet in a single layer and lightly spray with nonstick spray. Bake until golden brown.
Combine all ingredient in a small bowl. Mix well
Top toast with 1 tbsp of mixture, serve at once.

The bruschetta can be made earlier in the day and even I used it 2 days later. Just don't put it on the bread until ready to eat.

Enjoy this treat with a glass of wine and a bit of gossip!

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