Grilled Strawberry Basil Bruschetta-MainPhoto

Grilled Strawberry Basil Bruschetta-MainPhoto
The combination of strawberries, fresh basil, and balsamic vinaigrette is a fairly new flavor profile in the culinary world. Warm strawberries that have been grilled or heated, release a sweetness that compliment these flavors exquisitely.

Grilled strawberries can easily become a backyard barbecue favorite when grilled over a low flame on skewers until they begin to release their juice. Sprinkle with confectioner’s sugar and a drizzle of balsamic vinegar for a tasty dessert.

Inspired by this flavor combination, I decided to expand on it and create a grown-up version of strawberry shortcake. Crostinis take the place of pound cake, creamy mascarpone cheese replaces whipped cream, and balsamic vinegar gives it a special zing that brings it all together.

Convenient and delicious enough to be prepared as a quick snack, this decadent Grilled Strawberry Basil Bruschetta is beautiful and elegant enough to be presented as an appetizer for a summer garden party, a bachelorette party brunch,or a sweet baby shower spread.

Read Related:  Cooking with Family: A Dad’s Perspective & Tomato Bruschetta Recipe

STRAWBERRY MASCARPONE BALSAMIC BASIL BRUSCHETTA
Serves: 12

Ingredients
½ cup balsamic vinegar
12 crostinis (toasted slices of French bread)
1 lb. strawberries washed, hulled and chopped*
2 teaspoons fresh basil, finely chopped
1 cup mascarpone cheese, room temperature
salt and pepper to taste

Instructions

  1. In a small saucepan, heat vinegar over medium to low heat.
  2. Simmer until reduced by half, approximately 8 minutes.  Remove from heat and let cool.
  3. In a medium bowl, combine strawberries and basil.
  4. Add salt, pepper and reduced vinegar to the strawberry mixture.
  5. Spread mascarpone cheese on toasted bread.
  6. Spoon strawberry mixture on top.
  7. Garnish with any leftover basil.

Grilling Option: Grill strawberries over a low flame on skewers until they begin to release their juice. Sprinkle with confectioner’s sugar and drizzle with balsamic vinegar.