Our local foodie blogger Kristin Celeste sent along this summertime bruschetta recipe using Northern Michigan bread as well as strawberries and mint. Pile it up on a fresh artisan baguette and your patio snacking will be forever-changed. Bread, strawberries and sunshine—the perfect bruschetta for Northern Michigan bread lovers.
Strawberry & Mint Bruschetta
- Local olive oil Local artisan baguette
- Farm fresh local strawberries
- Farm fresh local mint
- Homemade vanilla balsamic vinegar
- Local maple syrup Local goat cheese
Preheat oven to 350 degrees.
Slice baguette and lightly brush each slice with olive oil. Place baguette slices directly on oven rack and bake for four minutes, flip baguette slices over and bake for four more minutes. Remove baguette slices from oven.
Hull strawberries, slice one cup strawberries and add to a glass bowl. Remove mint leaves from stems, chiffonade one quarter cup mint leaves and add to glass bowl. Gently stir in to the strawberries one tablespoon balsamic vinegar, one tablespoon maple syrup and let strawberries rest for three minutes.
Spread one tablespoon goat cheese on toasted baguette. Top baguette with two tablespoons strawberry mixture.