If you've been fortunate enough to sample a ripe strawberry plucked straight from the vine, you know just how intoxicating this simple fruit can be. They are so sweet and the berry is just tart enough that you could eat a whole bucket's worth (or at least I could). I used basil in this recipe because the herb is perfect for amplifying a fruit's natural flavors, like the tomato for example. Enjoy this bruschetta with an off-dry or mineral white wine.
- 1 large carton of ripe, organic strawberries
- 10 fresh basil leaves
- 1 small carton of whipped cream cheese
- French bread, sliced
1. I halved my strawberries because I love the look of whole food but I suggest you cut them into slivers or dice them. Place them in the fridge to chill.
2. Grill the French bread slices just enough to make them crispy (about 3 minutes on each side). Optionally, you could coat the bread with a nice layer of honey before grilling.
3. Spread a thin layer of whipped cream cheese on each slice. Use a clover honey if you want to make it vegan.
4. Tear the basil leaves into large chunks, or chop them.
5. Top the bread slices with the fresh basil leaves and the chilled strawberries.
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