Last year San Francisco hosted its inaugural food festival SF Chefs.Food.Wine in August. In preparation for the event in May, many of the city's restaurants participated in something called Strawberry Week. Each chef selected a special strawberry dish and put it on the menu. The recipes were complied in a booklet that was handed out at SF.Chefs.Food.Wine. Since strawberry season was over in August, I only recently pulled the booklet out of my recipe file.
It's full of wonderful recipes, including this savory application for roasted strawberry bruschetta. The strawberries are cooked with balsamic vinaigrette until soft and syrupy. Crusty toasted bread is slathered with goat cheese before being topped with the strawberry mixture. A sprinkling of arugula finishes off the easy and elegant appetizer. It's an incredibly delicious dish that you really should make. To get the recipe, please read more.
2 cups strawberries, hulled
1/4 cup balsamic vinegar
1 loaf ciabatta bread
1 tablespoon extra-virgin olive oil
1 cup soft goat cheese
1 cup baby arugula
salt and freshly ground black pepper
- Preheat the oven to 350°F.
- Slice the strawberries into a bowl and gently mix to coat with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool.
- Cut the ciabatta into equal slices, coat with olive oil, and broil on each side until toasted and crisp.
- Spread goat cheese on hot bread, top equally with the roasted berries and juice. Set a few pieces of arugula on each. Season with salt and pepper and enjoy!
- Crostini, Appetizers