Ted Allen: Bruschetta with Strawberry & Tomato Salad

Bruschetta with Strawberry and Tomato Salad
makes 10 to 15 hors d’oeuvres

Yep—strawberries and tomatoes. I love serving this to people who don’t know what’s coming. They scratch their heads, expecting bruschetta to be topped with tomatoes, but what’s that other familiar flavor? They always love it. Consider: tomatoes and strawberries are both sweet, tangy, and juicy. They’re both fruits. They’re even both red. The more I think about it, the more I want to try this on top of pasta. . . . For now, though, the combo makes a perfect summer appetizer.

1 cup diced fresh ripe strawberries
1 cup diced grape tomatoes
1 small garlic clove, minced
3 tablespoons thinly sliced basil leaves
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 baguette, sliced on the diagonal 1/2 inch thick

1. In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let rest for 30 minutes, stirring now and then.

2. Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side. Arrange on a platter.

3. Cover the warm grilled bread slices with a generous layer of strawberry-tomato salad. Serve immediately.
 

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