Bruschetta with Strawberries, Balsamic and ONE Mint Leaf

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Bruschetta with Strawberries, Balsamic and One Mint Leaf

 

strawberries only

Strawberries for an appetizer? Yes indeed and I tell you, this is a really delightfully light and delicious treat to offer your guests for a hot summer day. Best of all, it’s a breeze to make. The only thing I have found that it’s best served when the strawberries are heated so that’s a last minute thing but not necessarily so because you can make the sauce ahead of time, refrigerate it for a day or 2 or even freeze it and then reheat it briefly in the micro (about 1 minute and I put the micro at 1/2 temp just to check that it’s not getting too hot and syrupy).

 

Ingredients

  1. One box of Melba Snacks Whole Grain Crackers or something similar
  2. 6 Tbsp. brown sugar (I use the light brown variety)
  3. 1 Tsp. grated lemon zest
  4. 2 Tsp. lemon juice
  5. One quick tiny squirt of Balsamic (CAREFUL—not too much)
  6. 3 C. cleaned, hulled sliced strawberries (you can also dice them if you prefer)
  7. 4-6 Tbsp. mascarpone
  8. A bunch of washed whole mint leaves

 

Directions:

  1. In a small bowl, combine and whisk well the sugar, zest, juice and balsamic together.
  2. Heat a large Teflon skillet over medium-high heat and add the above mixture. When it begins to bubble (30 seconds to 1 minute) add the strawberries and stir until the juices begin to release their flavor and the berries are heated through (30 seconds to 1 minute more)

stawberries in pan

3.  If you are serving this immediately, I would recommend spreading the mascarpone on the crackers before you have made the sauce and have the crackers all ready on a pretty platter to finish off and serve.

4. After you have placed the sauce on top of the mascarpone, top each with a mint leaf. That will make the whole deal!!!

 

Bon Appétit strawberries on crackers

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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