Gluten-free, Dairy-free, Paleo, Vegetarian

Strawberry-Basil Balsamic Bruschetta

The day fresh local strawberries hit the farmers’ market is one of the days I look forward to all summer. The season is short here, so I make sure to pick up extra to freeze for smoothies and desserts during the winter. The strawberries I don’t freeze get turned into jam, or this delicious bruschetta. Sweet-acidic balsamic vinegar, fresh basil, and honey all complement the berries so well. Serve with sliced gluten-free baguette and Vanilla Macadamia Nut “Ricotta”, or spoon on grilled chicken or salmon.

Makes 3 cups

• 2 cups diced fresh strawberries
• 1 Hass avocado, halved, pitted, and diced
• ¼ cup roughly chopped fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium gluten-free baguette, cut into ½-inch rounds
• Vanilla Macadamia Nut “Ricotta”

In a medium bowl, combine the strawberries, avocado, and basil. In a separate bowl, whisk together the olive oil, vinegar, honey, salt, and black pepper. Drizzle over the strawberry mixture. Toss lightly. Cover and refrigerate for at least 2 hours to let flavors combine. Keeps for 1 to 2 days in an airtight container.

To serve, spread the pieces of baguette with Vanilla Macadamia Nut “Ricotta” and top each piece with a dollop of the strawberry-basil mixture.