This strawberry bruschetta is a fresh and delicious treat that's good anytime of year, but especially when local strawberries are in season near you!
Servings: 12 people, or less depending on how many slices each person has
- 12-15 slices Ciabatta bread, organic if possible-- sliced and buttered on one side
- 2 Tablespoons sugar, organic palm sugar or organic cane sugar are best
- 1/2 teaspoon cinnamon
- 1 cup fresh, hulled, diced strawberries, preferably organic
- 2 Tablespoons sugar-- (see note above)
- 1/2 lemon juiced, keep the pulp, again, organic is best
- 4 teaspoons chopped, fresh basil
- 1/4 cup full fat sour cream (always full fat, low fat has extra weird ingredients to replace the good stuff!)
- 2 Tablespoons vanilla or plain whole milk yogurt
- 2 Tablespoons real maple syrup (or 2 teaspoons honey)
- 1/2 teaspoon vanilla
Toss ingredients together. If you like your strawberries softer and less chunky, allow this mixture time to macerate before serving. If you prefer a firm, diced berry, serve soon after making.
This is good any time of the year, you could always get fresh or organic frozen berries from the store (I get them at Costco), but it's especially good during strawbery season! For us in Michigan, that's June. :)