Our local Farmers’ Markets began to reopen last month & we learned our favourite family farm Brooks Farms was opening for Strawberry picking (a Summer tradition with my girl). It was our first “field trip” away from the house since lock down & virtual schooling became a part of our lives – simple joys! We also support eating local grown, and Ontario strawberries are among the sweetest & most delish. There are lots of ways to incorporate them into simple Summer recipes, and Strawberry Bruschetta (pronounced broos-keh-t-tah/ and not /broo-sheh-ta/) is one of my latest loves and a perfect appy to enjoy al fresco (maxed out parents…pair it with your favourite vino bianco).
Start of Summer Mom-daughter tradition at Brooks Farms
What to Make with your Strawberry Haul
Strawberries are the star of June & July, and we pulled out all the recipes to make with our farm fresh finds – Popsicles, salads, jams & baked treats. The kids helped me make Dad’s favourite dessert – Strawberry Shortcake – from scratch for the first time for Father’s Day. If you have more than you can possibly use, add a few handfuls to a freezer bag & store for later for smoothies & baking.
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Strawberry Bruschetta – Two Ways
This Strawberry Bruschetta appy is a perfect recipe to make with the very ripest of your bunch, and a delicious Summer starter, snack or date night at home. I’ve made it two ways – one with a goat cheese base, and the other with ricotta for our friends who don’t fancy pungent, tart flavours.
Strawberry Bruschetta - Two Ways
Equipment
- Large baking sheet
Ingredients
- 113 g soft fresh goat cheese *any from your grocer's specialty cheese section*
- 475 g fresh Ricotta cheese *we use Tre Stelle's reduced fat version*
- handful very ripe strawberries sliced
- 1 fresh loaf of Artisan/Italian Bread or Baguette make 3/4 inch slices on an angle
- Balsamic Glaze *the best ones are "Made in Modena, Italy*
- Extra Virgin Olive Oil enough to brush on top of sliced bread
- coarse salt enough to sprinkle a pinch on top of each toast
- fresh basil & arugula chopped
Instructions
- Preheat oven to 400°F.
- Wash & remove green tops of the berries. Slice length-wise.
- Slice bread into ¾ inch slices on an angle & lay out on parchment paper lined baking sheet. Drizzle or brush the tops of each bread slice with olive oil & sprinkle with a pinch of coarse salt and bake until tops are lightly golden (~6-8 mins depending on strength of your oven).
- Spread each toast with a generous amount of cheese (goat, ricotta or mix of both). Top each with 2-3 slices of the strawberries. Add chopped arugula to the ricotta-topped toast, and basil to the goat-cheese version. Place on a serving tray & drizzle balsamic glaze over each slice. That's it! Makes about 12 slices & 6 portions (*depending on the size of baguette you start with*) Buon appetito! Tag us at @House_of_Kerrs on Instagram or comment below if you try!
We’d love to hear if you enjoy this simple recipe & how your family is using your own strawberry-picking goodness!
Keep well, eat well,
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