Strawberry Basil Bruschetta
Ingredients
- 1/2 lb Strawberries Sliced thin
- 1 tsp Honey
- 1/2 tsp Balsamic Vinegar
- 1 loaf French Baguette sliced into thin rounds
- 1 cup Arugula
- Olive Oil
- 1 package Boursin Cheese Herbs & Garlic
- 1/4 cup Basil chiffonade
- Salt & Pepper
Balsamic Reduction
- 1/2 cup Balsamic Vinegar
- 1/2 Tbsp Honey
Instructions
Balsamic Reduction
- In a small saucepan add vinegar and honey. Bring to a boil and reduce immediately to a low simmer. You don't want to keep this at a high boil or it will start to burn due to the sugars.
- Keep on a low simmer for about 20-25 minutes. Be sure to stir this often. The liquid should reduce slightly. Turn off the heat and allow to cool. While it is cooling it will get thick like a syrup so don't worry if it's not to that point when you turn the heat off.
Instructions for Bruschetta
- Preheat the oven to 350°F. On a baking sheet lined with parchment paper place the sliced baguettes. Drizzle with olive oil and sprinkle with salt and pepper. Place in preheated oven for about 10-12 minutes or until beginning to get golden brown. Let baguettes cool slightly.
- While Baguettes are cooking, in a small bowl place the sliced strawberries and add the honey and balsamic vinegar. Stir to coat the strawberries.
- Top each baguette with Boursin Cheese.
- Add 2-3 pieces of arugula.
- Top with 2-3 slices of strawberries. *Bonus, if you have leftover of the strawberry mixture it is great on top of vanilla ice cream.
- Sprinkle your basil on top followed by drizzling your balsamic reduction. Enjoy!