Farm-fresh early summer strawberries are nature’s perfect treat – beautiful, nutritious and bursting with flavor. If you can resist eating the entire pint on the way home from the market, here’s a recipe to try. These crostini make a wonderful midday snack, or hors d’oeuvre for your next cocktail party. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in these gorgeous strawberries from her home garden and Chef Alex used them in this elegant recipe.
(Yield: 8 servings)
1 baguette, cut on a diagonal into 3/4”-thick pieces
1 tablespoon extra virgin olive oil
1/3 cup balsamic vinegar
1 package (8 ounces) burrata cheese
1 pint small strawberries, hulled, halved
4 teaspoons honey
Pre-heat oven to 375°
Brush bread slices with olive oil and toast until crisp, about 5 minutes.
Pour balsamic vinegar into a small saucepan and simmer until syrupy and reduced by half, 6-8 minutes.
Spread burrata evenly among crostini. Top with strawberries. Drizzle half of crostini with balsamic reduction and the other half with honey. Serve immediately.