Sweet summer strawberries stand in for tomatoes here, macerated with basil and shallot until they turn glossy and spoonable. Piled onto crusty bread spread with honeyed mascarpone, it's the kind of bright, unexpected appetizer that disappears fast.
Ingredient Spotlight. Our Strawberry Dark Balsamic deepens the fresh berries with a jammy, syrupy sweetness and clean acidity, while our Basil Olive Oil threads a fresh, herbaceous green note through every bite.
fresh basil 8 leaves diced + 4 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.
Chef's Notes
That 20-30 minute rest in the fridge is the whole secret; it lets the strawberries release their juices and drink in the balsamic so the mixture turns silky.
Toast the bread just before serving so it stays crisp under the juicy topping rather than turning soft.
Make It Yours
A crumble of goat cheese or a few torn burrata pieces in place of the mascarpone makes it tangier and even more luscious.
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