Sunday, April 26, 2009

Stawberry & Cheese Bruschetta

Strawberries are in season right now. You know what that means, tons of strawberries to cook with! Better Homes and Gardens May 2009 issue has lots of ideas. Of course I can never let a recipe be, so the strawberry posts will all be my rendition.

Strawberry & Cheese Bruschetta
Makes 6 slices
You will need:
  • 1 baguette
  • 1 T olive oil
  • 4 oz. Sage Derby cheese
  • 1 1/2 cups sliced strawberries
  • 1/2 cup arugula
  • Basil finely sliced
  • sea salt
  • freshly ground pepper

Heat the broiler. Cut baguette in half lengthwise, then into thirds crosswise. Place cut sides up on a large cookie sheet. Brush bread with the 1 T of olive oil. Broil for 1 1/2 to minutes 3 to 4 inches from heat or until lightly toasted. Slice and divide the cheese among the bread slices. Top with sliced strawberries. Broil 2 to 3 minutes or until cheese is melted and berries have softened. Remove from broiler, top with arugula and basil. Drizzle additional oil if desired. Sprinkle with salt and pepper.

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