Last week I got a huge haul of fresh garden tomatoes, most of them still on the vine and changing color. I made a bunch of different salsas and a ton of bruschetta to use them up. Leftover from the bruschetta was a batch of balsamic syrup I made by reducing the vinegar over low heat. I wanted to use up this syrup with something other than the millions of tomatoes I ate last week, so I decided to swap out the tomatoes in the bruschetta with strawberries. Strawberries and balsamic is one of my favorite combinations, and it tastes very fresh with the addition of basil.
These are so quick and easy to make and are perfect to eat as a light snack or an appetizer. I brought these downstairs to eat with my neighbor while we waited for her food to finish cooking for dinner. If you have any extra strawberry salsa, you can use this to toss on top of salads or with just plain greens.
YIELDS
15-20
PREP TIME
COOK TIME
TOTAL TIME
- 1 french baguette, sliced thinly
- 1 cucumber, diced
- 1 small red onion, diced
- 1 cup strawberries, cored and chopped
- 1/4 cup fresh basil, torn into small pieces
- 2 tablespoons extra virgin olive oil
- black pepper to taste
- 1 cup balsamic vinegar
Directions
1. Pour the balsamic vinegar into a skillet over low-medium heat. While preparing the rest of your ingredients, let this simmer and reduce for 5-10 minutes, until the vinegar has thickened into a syrup. This will yield about half as much balsamic syrup as the amount of vinegar you started with.
2. To make your crostinis, slice your french baguette into thin slices and brush both sides of each with a little olive oil. Toast until golden brown. I did this using a convection oven but you could use your oven or whatever works.
3. Make a salsa by combining the diced strawberries, cucumbers, onion, basil, and oil.
4. Top the toasted crostinis with the strawberry salsa and balsamic syrup. Sprinkle with fresh black pepper.
Optional: Return to oven for a few minutes to caramelize the strawberries.
2. To make your crostinis, slice your french baguette into thin slices and brush both sides of each with a little olive oil. Toast until golden brown. I did this using a convection oven but you could use your oven or whatever works.
3. Make a salsa by combining the diced strawberries, cucumbers, onion, basil, and oil.
4. Top the toasted crostinis with the strawberry salsa and balsamic syrup. Sprinkle with fresh black pepper.
Optional: Return to oven for a few minutes to caramelize the strawberries.
Also by Lauren: Vegan Parmesean Green Bean Casserole
Related: Beet Ravioli Bites
Ultimate Loaded Guacomole (Video)
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Photos: Lauren Sacerdote
