I have a soft spot for the trio of tomato, basil, & balsamic. Jack has a soft spot for soft cheese (ok, really, any cheese). Since I likely don’t need to explain how to make a tomato crostini, I made a little sweet twist on my favorite appetizer using strawberries instead.
You could toss the strawberries in balsamic, or go one extra step and reduce the balsamic into a pan until it becomes a more concentrated, tangy syrup. And be sure to get the sweetest strawberries and some good fresh mozzarella because when there are this few ingredients, each one counts.
p.s. I’m sure this would be tasty (as a dessert) doused in chocolate, as it sort of looks in the photo.
p.p.s. how cute is that mini walnut cutting board? My cousin Steve made it for me… best hostess gift ever. (Hi cuz!)
strawberry balsamic crostini
- sliced strawberries
- ½ cup balsamic vinegar (will reduce to ¼ cup)
- baguette slices
- olive oil
- ball of fresh mozzarella, sliced
- mint or basil
- Thinly slice strawberries, and sprinkle with a little bit of salt. Set aside.
- Reduce balsamic into a syrup. In a small saucepan, heat balsamic until it just barely comes to a boil. Lower heat to a simmer and let it reduce (stirring occasionally) until it's about ½ the amount you started with. (5-7 minutes, depending on how much you have in your pan).
- While you're waiting for the balsamic to reduce, drizzle the bread with olive oil and toast or grill it.
- Assemble crostini with a piece of mozzarella, strawberries, a drizzle of the reduced balsamic and fresh mint.