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Recipe courtesy of Ted Allen

From: Food Network Magazine

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Bruschetta With Strawberry And Tomato Salad

Total:: 50 min
Active:: 20 min

Yield:: 10 to 15 bruschetta

Level:: Easy

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

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

My Private Notes

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