Monday, May 18, 2015

Strawberry Bruschetta

Fresh strawberries, that tangy, sweet taste; dancing in perfect harmony with the lemon soaked tomatoes and the fresh from the garden taste of beautiful thyme. The crunch of the baguette against the smooth creamy taste of the goat cheese makes this an appetizer to impress your friends. Or woo the girl of your dreams. Or make up for doing something stupid to your usually loving partner.

6 Medium size hot house tomatoes.
10-15 Good sized strawberries
6 Lemons
1 Red onion
1 Handful of parsley
1 Sprig of thyme
1 Tbsp of Salt
1 tsp of garlic powder
Vienna loaf or whatever bread you like.
1 Small of soft goats cheese - chilled

Disclaimer: This recipe takes 24hrs! You can rush it but you will not get anywhere near the same flavours!

First the strawberries. Cut them into little cubes by cutting them in half, cutting into strips, then cutting those strips in half. When you have them cut up, throw them in a bowl with the juice of one lemon and the leaves from your sprig of Thyme. Let them sit for 1 minute then throw out any remaining lemon juice in the bowl. Pop them in the fridge and let them sit for 24 hours! When you take them out they should have a bit of the lemon flavour with a nice aftertaste of the thyme. Lovely!

Cut up those delicious looking tomatoes and throw them into a bowl, small cubes is great. Next is the onion, cut up half, very fine and in it goes with the tomatoes. Next is the handful of parsely leaves, cut them up fine and in they go too with the juice from the remaining lemons and the tsp of garlic powder. Stir it up and let it rest beside its starberry friends for 24 hours.

The next day!

Toast your bread or throw it in the frying pan with a little oil and give it a quick fry.

Put a thin layer of the tomato bruschetta on the bread, followed by a thin layer of the starberries then crumble a little of the goat cheese over and  you are done!

Now feed it to your loved one and enjoy the eternal love... or, you're out of the doghouse now. you're welcome.


No comments:

Post a Comment