Bruschetta With Strawberry And Tomato Salad

Name: Bruschetta With Strawberry And Tomato Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 10 to 15 bruschetta
Ingredients: 1 cup diced ripe strawberries; 1 cup diced grape tomatoes; 1 small clove garlic, minced; 3 tablespoons thinly sliced fresh basil; 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 teaspoons balsamic vinegar; Kosher salt and freshly ground pepper; 1 baguette, sliced on the diagonal 1/2 inch thick

Recipe courtesy of Ted Allen

From: Food Network Magazine

Recipe courtesy of Ted Allen

Watch how to make this recipe.

From: Food Network Magazine

Bruschetta With Strawberry And Tomato Salad

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Level: Easy

Total: 50 min
Active: 20 min

Yield: 10 to 15 bruschetta

Level: Easy

Total: 50 min
Active: 20 min

Yield: 10 to 15 bruschetta

Ingredients

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1 cup diced ripe strawberries

1 cup diced grape tomatoes

1 small clove garlic, minced

3 tablespoons thinly sliced fresh basil

2 tablespoons extra-virgin olive oil, plus more for brushing

2 teaspoons balsamic vinegar

Kosher salt and freshly ground pepper

1 baguette, sliced on the diagonal 1/2 inch thick

Directions

In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then.
Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter.
Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately.

Photograph by Ryan Dausch