Roasted Strawberry and Basil Bruschetta


Yield: About 8 slices


2 cups strawberries, hulled

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

2 tsp honey or other sweetener

1/2 loaf (about 8 slices) ciabatta bread or white Italian bread, sliced thin

1-3 Tbsp Flying Olive Basil Extra Virgin Olive Oil or Flying Olive Single Varietal EVOO of choice

6-8 oz soft goat cheese or mozzarella, sliced thin

several leaves of fresh basil, sliced thin

Salt and freshly ground black pepper


Preheat the oven to 350°F.

Slice the strawberries into a bowl.  Mix together the balsamic vinegar and honey and pour over the strawberries.  Gently toss the strawberries in the balsamic vinegar/honey mixture. Spread the strawberries out on a baking sheet and bake for 5 minutes.  Remove and let cool.

Meanwhile, coat the bread slices with Flying Olive Basil EVOO.  Broil on each side until toasted and crisp.

Spread the cheese on hot bread.  Top equally with the roasted berries (you may need to drain them a bit) and a drizzle of juice.  Set a few slices of basil on each.
Season with salt and pepper and enjoy!

Submitted by Barb L.