- Servings: 12
|2 cups||Washed, hulled and diced fresh strawberries|
|¼ cup||Washed, roughly chopped and tightly packed fresh basil leaves|
|2 Tbsp||Finely Minced Shallots|
|½ Tbsp||Granulated Sugar|
|1½ tsp||Balsamic Vinegar|
|1 tsp||Light Flavored Olive Oil|
|⅛ tsp||Sea Salt|
|3 oz||Cream Cheese, at room temperature|
|12 slices||Crusty French Bread, sliced at an angle about ½" thick|
Place strawberries in a glass bowl. Rinse the basil thoroughly. Fold basil and into the strawberries. Add in the balsamic vinegar, oil, shallots, sugar and sea salt. Fold all of the ingredients together. Cover with plastic wrap and allow to rest at room temperature for a minimum of 30 minutes. If desired, lightly toast the slices just until the top of the bread is slightly crispy, but not hard. Allow the bread to cool for 5 minutes. Spread approximately 1/2 tablespoon of softened cream cheese evenly over the top of each crostini. Top with a heaping tablespoon of the strawberry bruschetta and serve immediately.
It is important to allow the strawberry mixture to rest for at least 30 minutes to allow the flavors to meld.