Ripe, juicy strawberries are truly one of the best parts of summer. I am always looking for new ways to showcase their natural goodness. This strawberry bruschetta is a twist on a classic summertime favorite that highlights their sweetness while drawing out some savory notes. Pair with the cinnamon sugar pita for a crowd-pleasing appetizer or as a topper for grilled chicken.
2 cups of Strawberries, diced
1 small shallot, diced
1 1/2 tbsp balsamic vinegar
1 tbsp olive oil
2 tbsp of fresh basil, chopped
1 lemon, zested
Salt and pepper, to taste
In a large bowl, combine all ingredients and mix well. Let sit at room temperature for ten minutes before serving.
Cinnamon Sugar Pita
4-5 pieces of pita bread, cut into triangles
1 cup of melted butter
1/2 cup of sugar
1 tsp of cinnamon
Dash of salt
Preheat oven to 350 degrees. In a large bowl combine sugar and cinnamon and set aside. Place the pita on a sheet pan and brush each triangle with butter. Bake for 10-15 minutes. Transfer the warm pita to the bowl of cinnamon sugar and toss until coated thoroughly.
Laura Wallace, Mirepoix Owner/Executive Chef
Growing up celebrating food and traditions, Laura pursued an education in Culinary Arts. After working in many fine dining establishments and catering, Laura wanted to bring intimate dining to homes.