Strawberry & Vat 17 Bruschetta

Don’t know what to bring to your friend’s dinner party? Bring this! Sweet strawberries, little cubes of Vat 17, and torn basil piled atop garlicky crostini, finished with a drizzle of balsamic glaze. It comes together in under 30 minutes, travels well if you keep the components separate until you arrive, and disappears once it hits the table.

What You’ll Need:

For the bruschetta:

• 1 lb strawberries, tops removed and diced

• 3 oz Vat 17 cut into about ¼ inch cubes

• ¼ cup fresh basil, roughly chopped

• 2 tablespoons olive oil

• Salt & fresh cracked black pepper, to taste

For the crostini:

• 1 sourdough baguette

• Olive oil

• 1-2 cloves garlic

Garnish:

• Balsamic glaze, homemade or store bought

Directions:

1. Preheat oven to 350°F.

2. While the oven is preheating, combine the strawberries, Vat 17 cubes, and fresh basil in a medium bowl. Drizzle with olive oil and season with salt and pepper, to taste. Toss gently to coat, taking care not to mash the strawberries. Cover and refrigerate while you prepare the crostini.

3. Slice the sourdough baguette on a diagonal into ½ inch thick pieces and arrange in a single layer on a baking sheet. Bake 12-15 minutes or until golden brown.

4. Remove from oven and while still warm, rub one side of each crostini with the cut side of the garlic cloves. The warmth will release the garlic's oils and flavor. Let cool slightly.

5. Give the strawberry mixture a final gentle toss and spoon it generously onto each crostini. Garnish with a drizzle of balsamic glaze just before serving.

   *Note: Assemble just before serving, the diced strawberries will start to release juice and soften the crostini if it sits too long. If making ahead, keep the strawberry mixture, crostini, and glaze separate until guests arrive, or allow them to assemble themselves.