Here is a fabulous way to make use of the delicious fresh seasonal fruits and herbs this time of year. It seems like strawberry season lasts all summer here now, so this recipe can be enjoyed all summer long. This would be lovely served at a dinner party with a nice bottle of Prosecco!
1/2 cup pitted fresh cherries, chopped
1 1/2 cup fresh strawberries, chopped
2 Tbsp. red onion, minced
3 Tbsp. fresh basil, chopped
3 Tbsp. fresh mint, chopped
2 tsp. balsamic vinegar
1/2 container Fauxmagerie Zengarry Brie style Raw Cashew Cheese
I baguette, sliced on the diagonal
olive oil for brushing baguette
Mix cherries, strawberries, red onion, basil, mint, and balsamic vinegar in a medium sized non-reactive bowl. Set aside for 15 minutes to let the flavours blend.
Preheat the oven to 425 degrees F.
Place 8-10 baguette slices on a cookie sheet and brush with olive oil. Bake 5-6 minutes oil side down in a preheated oven.
Place a small scoop of Fauxmagerie Zengarry Brie style Raw Cashew Cheese on each baguette slice and allow to soften. Spread the Brie over the bread and top with strawberry-cherry-basil bruschetta sauce. Drizzle with balsamic reduction and serve warm.
1 cup balsamic vinegar
1 Tbsp. sugar
Combine vinegar and sugar in a small pot and bring to a boil over medium high heat. Boil until volume is reduced by half. Remove from heat and allow to cool and thicken.