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Strawberry &pepper bruschette
- Preparation and cooking time
- Total time
- 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-tÃÂÃÂ©/ with the emphasis on the second syllable, so no more saying broosheta please!
- Red peppers
For the reduced balsamic vinegar:
- balsamic vinegar
- STEP 1Wash the peppers cut into strips and stir fry with some olive oil, salt, and fresh basil leaves.
- STEP 2Wash the strawberries and cut length wise. Mix the cooked peppers with the fresh strawberries and add some more basil leaves.
- STEP 3Toast 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.
- STEP 4For the reduced balsamic vinegar:
- STEP 5Put 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.