Kristin Celeste Shroeger
Northern Michigan Recipes: Bread. I could write an endless, exceptionally detailed list of reasons to love the age-old carby comfort—starting with the fact that it can be soft, chewy, crunchy and moist all in a single bite. Or how about its talent to complement the front and back of literally anything at all and boom, insta-sammy?!
From the crumbs to the crust, the variations exceed all comprehension. And I love that. But in the interest of time, today we're exploring just one of the classic possibilities: bruschetta atop baguette.
Our local foodie blogger Kristin Celeste sent along this summertime edition of Strawberry and Mint Bruschetta. Pile it up on a fresh artisan baguette and your patio snacking will be forever-changed. Bread + strawberries + sunshine...Knead I say more?
Local olive oil
Local artisan baguette
Farm fresh local strawberries
Farm fresh local mint
Homemade vanilla balsamic vinegar
Local maple syrup
Local goat cheese
Preheat oven to 350 degrees.
Slice baguette and lightly brush each slice with olive oil. Place baguette slices directly on oven rack and bake for four minutes, flip baguette slices over and bake for four more minutes. Remove baguette slices from oven.
Hull strawberries, slice one cup strawberries and add to a glass bowl. Remove mint leaves from stems, chiffonade one quarter cup mint leaves and add to glass bowl. Gently stir in to the strawberries one tablespoon balsamic vinegar, one tablespoon maple syrup and let strawberries rest for three minutes.
Spread one tablespoon goat cheese on toasted baguette. Top baguette with two tablespoons strawberry mixture.