Strawberry &pepper bruschette
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Strawberry &pepper bruschette

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Serves 4

This combination was a really delicious surprise thanks to the sweetness of the peppers, the aroma of basil leaves, the acidity of the strawberries plus a splash of olive oil and to finish off with some drops of reduced balsamic vinegar.Don't forget that in Italian the pronunciation of Bruschette is actually /broo-ske-té/ with the emphasis on the second syllable, so no more saying broosheta please!

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  • Red peppers
  • Basil
  • Strawberries
  • For the reduced balsamic vinegar:
  • balsamic vinegar
  • sugar
  • honey


    1. Wash the peppers cut into strips and stir fry with some olive oil, salt, and fresh basil leaves.
    2. Wash the strawberries and cut length wise. Mix the cooked peppers with the fresh strawberries and add some more basil leaves.
    3. Toast some ciabatta bread, spoon on some of the mixture and finish with a bit of olive oil and a few drops of reduced balsamic vinegar.
    4. For the reduced balsamic vinegar:
    5. Put some balsamic vinegar, not the best in the market obviously but a cheap one, in a pan. I used 250 ml with 2 spoonfuls of sugar (if it is brown sugar then better, I have used caster one) Add 2 spoons of honey and let the liquid evaporate on low heat. It takes approximately 1 hour and a half to 2 hours depending on the heat and the quantity of liquid. Anyhow, it will be ready when it has reduced to about half of its original amount. By taking up a spoonful you should see it trickle down very slowly, similar to syrup. If it is too thick you can "adjust" by adding some water, like two spoons and a spoon of olive oil.

Comments, questions and tips

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11th May, 2009
Made this surprising combo regularly last summer and everyone loved it!!!(Did get strange looks though when served up)Couldn't wait to find recipe when the sun shone today!!
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