Grown-Up Sack Lunches: Strawberry Chocolate Bruschetta
Preheat the oven to 350 degrees F.
Combine the strawberries, vanilla flavored vodka, sugar, and mint in a medium bowl and let macerate for at least 30 minutes. Arrange the baguette slices on a baking sheet and lightly toast in the oven for 5 minutes. You want your bread still slightly chewy.
Spread some chocolate spread on each piece of toast and top with 2 tablespoons of the strawberry mixture. Arrange on a serving platter and serve.
Cook's Note: If you want to serve these in small lunch sacks with other types of bruschetta, I suggest putting another slice of bread on top with more chocolate spread to keep it stuck together like a sandwich.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Brooke Peterson, 2010