Not-Too-Sweet Tomato Strawberry Bruschetta

A community pick from Food52

Ingredients 

2 pound fresh strawberries
4 ripe Jersey tomatoes or plum tomatoes
2 cloves of garlic, minced
2 sprigs fresh basil
2/3 cups balsamic vinegar
4 Tbs sugar
Salt and pepper to taste
2 Crusty Baguettes, sliced and toasted
1 pound fresh ricotta (optional)

Method

Rub your serving bowl with your peeled and smashed garlic clove. Mince the clove and throw it in the bowl.

Add your balsamic vinegar and sugar to a small pot. Stir to combine, and bring to a slow boil. Immediately reduce to a simmer for about 10 minutes, until you have a thick syrup.

Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.

Chiffonade (click for a how-to article) your basil leaves, reserving some for garnish.

Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.

Lay your crostini across a plate. Pile the bruschetta on your toasted crostini, and top with leftover basil and a drizzle of syrup. If you're feeling indulgent, first put a dollop of ricotta cheese on each crostini.