Strawberry Bruschetta

INGREDIENTS

• ½ cupstrawberry dark balsamic
• ¼ cupbasil olive oil
• 1 shallot diced fine
• 1 pound fresh strawberries
• fresh basil 5 leaves diced + 5 leaves torn for garnish
• salt and pepper to taste
• crusty french bread
• 1 8oz tub of marscepone whipped with honey

INSTRUCTIONS

• Cut strawberries into ¼ inch pieces (like tomatoes for a pico de gallo)
• Cut shallots slightly smaller.
• Combine all ingredients in a bowl and cover.
• Let sit in refrigerator for 20-30 min
• While waiting, toast chrunchy bread to desired chrunchiness
• When ready, spread mascarpone onto toast and serve with bruschetta
• Top with basil for garnish.

*compliments to Chef Danny Rassi for this delicious recipe