I binge on tomatoes during the summer, which means I virtually binge on bread because I love them best in bruschetta. But you don't have to wait until peak tomato season to make bruschetta—you can sub in strawberries. Not sure how strawberries pair with fresh garlic? Honestly, I wasn't positive I was going to love the combination, but it's delicious. Strawberries also play amazingly well with the tang of balsamic vinegar and spice of black pepper.
All you do is stir together chopped strawberries and garlic, olive oil, a splash of balsamic vinegar, and fresh basil and season with salt and pepper. Then spoon over olive oil-brushed toasted bread. The result is a more refreshing take on the classic appetizer and will thrill all strawberry lovers to see the fruit used in a savory way.
STRAWBERRY BRUSCHETTA
3 cups strawberries, hulled and chopped
1 clove garlic, minced
10 fresh basil leaves, chopped
2 Tbsp. extra-virgin olive oil, plus more for brushing bread
1 tsp. balsamic vinegar
Salt and black pepper
1 baguette, sliced
Heat broiler. Combine strawberries, garlic, olive oil, and balsamic vinegar in a bowl and stir well. Season with salt and pepper. Brush baguette slices with olive oil and broil until golden, about 3 minutes. Spoon bruschetta over bread and serve.
