There are many things to enjoy about June: the longer days with the sun shining almost until 8 p.m. (at least here in San Diego), warmer weather (but not too hot that it makes me miserable) and a bounty of fresh produce everywhere. This includes one of my favorites, strawberries.
While it’s perfectly fine (and delicious) to eat strawberries as-is, in pastry-form, folded into ice cream or in a host of other sweet sides, I like to incorporate them in slightly savory appetizers like strawberry bruschetta.
This recipe uses fresh strawberries, gorgonzola cheese, chives and balsamic vinegar on top of crispy French bread slices. The flavor of the sweet strawberries is a nice contrast to the creamy and slightly tart cheese and vinegar.
Serves approximately 6
3 tablespoons olive oil
1 tablespoon balsamic vinegar
French bread, thinly sliced
1/4 teaspoon salt
6 ounces gorgonzola cheese, at room temperature
4 tablespoons chopped chives
2 cups strawberries, thinly sliced
Freshly ground pepper
In a small bowl, combine olive oil and vinegar. Lightly brush oil mixture on one side of bread. Sprinkle with a little salt and place on ungreased baking sheet.
Broil 4-6″ from heat for 1-2 minutes or until lightly toasted. Remove from oven and set aside.
In medium bowl, combine cheese, 2 tablespoons of chives and mix until combined. Spread toasted bread with cheese mixture. Arrange sliced strawberries on top. Sprinkle with remaining chive and top with a bit of freshly ground pepper.