cook: strawberry + ricotta bruschetta

 

We are well into the dog days of summer and the very last thing I feel like doing is slaving over a hot stove.  I’ve hit the part of the year where i tend to subside on iced coffee, grapes and popsicles.  It’s just too hot to eat anything else.  this past weekend, I was invited to a  friend’s house for dinner and a movie and knew that grapes and popsicles would not be appropriate tob ring with me.  So I began looking for something that I could make and transport and yet didn’t require me to turn on my stove.  In the end, I decided to throw together these delicious little summer snacks.  Fruit soaked in balsamic vinegar is one of my favorite flavor combinations and these did not disappoint — the key here is to use the best ingredients that you can afford and can get your hands on.

Here is what you’ll need:

+ crusty bread (i used a french small boule)

+ olive oil

+ balsamic vinegar

+ strawberries

+ fresh ricotta

+ basil

+ salt and pepper to taste

start by hulling and dicing your strawberries.  i used about a pint of them to make 1.5 cups of diced strawberries.  then combine with 2 T of balsamic and let sit for 20 minutes.  then slice and lightly toast your bread.    once toasted drizzle with olive oil.  then stir in about a tablespoon of olive oil into your ricotta.  spread a healthy spoonful onto each slice of bread.  top with a healthy spoonful of strawberries.  chiffonade or tear the basil and sprinkle on top and add salt and pepper to taste.

voila. an impressive, delicious and simple summer time treat. i loved them so much, i plan to make these daily for lunch!

xoxo

katie

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