Thursday, May 31, 2012

Strawberry Balsamic Bruschetta

Over memorial weekend, I finished the last of my yard work "projects" for the summer. All that is left to do now is sit back, entertain, and enjoy the beautiful three months of (usually) wonderful weather that we get here during Minnesota summer.

My favorite place during the summer months is definitely my deck. I grab a cold, crisp glass of Sauvignon Blanc, a pile of magazines, (you know, the ones you subscribe to monthly but don't get the time to thoroughly enjoy until you finally have a free evening six months later,) and grab a seat outside.  I sit, sip, and flip through recipes, entertaining ideas, and fun party decor for inspiration.

As I sipped and flipped one night, I came across this recipe. It was a nice and light variation of the much loved caprese bruschetta. I was immediately intrigued, especially since it was a Giada recipe and I really liked her Blue Cheese and Honey variation. I decided to test this over the past weekend but as usual, made a few changes. I removed the butter and added the Boursin Gourmet Spreadable Garlic and Herb cheese and subbed a sliced baguette in lieu of white bread. I loved it, my company loved it, and as far as preparation... it couldn't get any easier!

Disclaimer: I am in no way employed by or payed by Boursin to plug their product... I just really, really love that stuff!

Strawberry Balsamic Bruschetta
Serves: Approx. 15

One french baguette loaf, sliced into about fifteen, 1/2" pieces
1/4 Cup Olive Oil
1 Cup diced Strawberries (or any berry or berry medley you prefer)
1 Tablespoon Sugar
One (1) 4.4 oz package of Boursin Gourmet Spreadable Garlic and Herb Cheese*
Gia Russa (or any) Balsamic Glaze, (for drizzling.)
1/2 Cup Chopped, Fresh Basil, (for topping.)

On a baking sheet lined with parchment paper, brush baguette slices with olive oil. Bake for 15 minutes at 350°F pre-heated oven. Remove from oven and allow to cool.

Add diced strawberries and sugar to a small bowl; stir, and let sit for no less than 25 minutes.

Once baguette slices are cool to the touch, spread a dollop of the Boursin Cheese spread on top of each slice. Top each with a spoonful of the strawberry mixture. Drizzle with balsamic glaze and top with chopped basil. Arrange on a serving platter and serve immediately.

Note: (You will only use approximately 1/2 the container of cheese, unless doubling the recipe.)

Source: Adapted from Food Network

1 comment: