Classic tomato and basil bruschetta is one of my favorite go-to summer dishes. So much so, in fact, that I have become to, well, grow a little tired of it. And by a little, I do mean A LOT. Which stinks since it’s what people now ask me to bring.
Fortunately, this mint and strawberry bruschetta is a great alternative. It is summertime-sweet because of the strawberries and onion, yet still gives you that fabulous tart twang from the balsamic vinegar.
This is a perfect last-minute recipe as it takes no longer than 20 minutes to prepare and is sure to wow. It takes considerable less time to make than classic tomato bruschetta since it does not involve any tomato gutting, hands-down the least favored and most tedious aspect of the tomato-bruschetta-making process!
- One pint of organic strawberries (strawberries are on the Dirty Dozen, so it is particularly important to purchase them organically-grown)
- One sweet white onion (if the idea of onion and strawberry together is making you cringe, judge not! The combination is surprisingly wonderful.)
- 6 large basil leaves
- 8 sprigs of mint leaves (approximately 40 or so little mint leaves)
- ½ cup of organic balsamic vinegar (you may wish to add more to taste)
- ½ cup of organic extra virgin olive oil (you may wish to add more to taste)
- ½ teaspoon salt (I highly recommend making the switch to pink Himalayan sea salt if you have not done so already as it is rich in 84 vital minerals)
- 2 baguettes or crackers of your choice. You could also put the bruschetta atop cucumber slices (I usually do this for myself at home, but bring baguettes to parties).
Wash your strawberries and cut off their tops. Peel the outer layer of the onion off. Dice the strawberries and onion and place in a large bowl. Chop the basil and mint, and add it to the bowl. Add the olive oil, balsamic vinegar, salt, and pepper, and stir. Place a lid on the bowl and, if you have time to do so, place the bruschetta in the fridge to marinate for as long as possible before your party. This will allow the juices from the strawberries to mix with the juices from the balsamic.
Thinly slice your baguette or cucumbers to serve with the bruschetta. If you would like, toast the baguette slices in the oven on 450°F for 5-7 minutes to dehydrate and give them a nice crunch.