It is no secret that the most flavorful dishes are made with ingredients that are in season, fresh and full of flavor. That being said, I can’t get enough of summer strawberries. Strawberries are in full effect with their peak season being from April to July.
I saw the above recipe on yumsugar and knew that it would make an appearance at my next get-together. People expect to see strawberries in desserts, breakfast dishes and on cheese platters. Why not mix it up and serve it as the appetizer. The contrast of green in the arugula and the red of the strawberries on a white platter makes for a striking presentation.
It’s easy, delicious and beautiful.
Roasted Strawberry Bruschetta
2 cups strawberries, hulled
1/4 cup balsamic vinegar
1 loaf ciabatta bread
1 tablespoon extra-virgin olive oil
1 cup soft goat cheese
1 cup baby arugula
salt and freshly ground black pepper
1. Preheat the oven to 350°F.
2. Slice the strawberries into a bowl and gently mix to coat with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool.
3. Cut the ciabatta into equal slices, coat with olive oil, and broil on each side until toasted and crisp.
4. Spread goat cheese on hot bread, top equally with the roasted berries and juice. Set a few pieces of arugula on each. Season with salt and pepper and enjoy!