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 Brooke Peterson, 2010