Recipe: Strawberry and Mint Bruschetta
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought.
Local olive oil
Local artisan baguette
Farm fresh local strawberries
Farm fresh local mint
Homemade vanilla balsamic vinegar
Local maple syrup
Local goat cheese
Preheat oven to 350 degrees.
Slice baguetee and lightly brush each slice with olive oil. Place baguette slices directly on oven rack and bake for four minutes, flip baguette slices over and bake for four more minutes. Remove baguette slices from oven.
Hull strawberries, slice one cup strawberries and add to a glass bowl. Remove mint leaves from stems, chiffonade one quarter cup mint leaves and add to glass bowl. Gently stir in to the strawberries one tablespoon balsamic vinegar, one tablespoon maple syrup and let strawberries rest for three minutes.
Spread one tablespoon goat cheese on toasted baguette. Top baguette with two tablespoons strawberry mixture.