Bruschetta with Strawberries and Balsamic Vinegar
Fresh and crispy snack

Bruschetta with Strawberries and Balsamic Vinegar

  • Cook: 15 min
  • Servings: 4



By crumbling the Apetina white cheese you allow it to mix up with the balsamic vinegar to round of its strong flavours


Serve the baguettes immediately to keep the topping fresh and the bread crunchy

Crispy bruschetta with crumbled white cheese and strawberries.

Preheat the oven to 190°C. Pour the balsamic vinegar into a small saucepan and bring it to the boil. Reduce heat and allow to simmer uncovered for approx. 15 - 10 minutes or until mixture reaches the thickness of honey. Remove from heat and allow cooling. The mixture will thicken more upon cooling. Cover and set aside until ready for usage. Slice the baguette diagonally into equal pieces and place them on a baking plate covered with baking paper. Place the baguette slices in the oven for approx. 5 min until they are crunchy. Take the breads out of the oven and allow cooling. Wash the strawberries and cut them into bite size cubes before adding them on the breads. Sprinkle a small amount of the balsamic vinegar mixture over the strawberries and crumble the white cheese on top to finish.

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