Strawberry &pepper Bruschette
This recipe combines the vibrant flavors of fresh red peppers, sweet strawberries, and fragrant basil atop toasted ciabatta bread. A drizzle of homemade reduced balsamic vinegar adds a luxurious touch and ties all the elements together. Impress your guests with this simple yet sophisticated dish that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- Red peppers
- Basil
- Strawberries
- For the reduced balsamic vinegar:
- balsamic vinegar
- sugar
- honey
Instructions
- Wash the peppers cut into strips and stir fry with some olive oil, salt, and fresh basil leaves.
- Wash the strawberries and cut length wise. Mix the cooked peppers with the fresh strawberries and add some more basil leaves.
- Toast some ciabatta bread, spoon on some of the mixture and finish with a bit of olive oil and a few drops of reduced balsamic vinegar.
- For the reduced balsamic vinegar:
- Put some balsamic vinegar, not the best in the market obviously but a cheap one, in a pan. I used 250 ml with 2 spoonfuls of sugar (if it is brown sugar then better, I have used caster one) Add 2 spoons of honey and let the liquid evaporate on low heat. It takes approximately 1 hour and a half to 2 hours depending on the heat and the quantity of liquid. Anyhow, it will be ready when it has reduced to about half of its original amount. By taking up a spoonful you should see it trickle down very slowly, similar to syrup. If it is too thick you can "adjust" by adding some water, like two spoons and a spoon of olive oil.
Yield
Serves 4
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