Strawberry Bruschetta with Mascarpone Cheese and Aged Balsamic

Strawberry Bruschetta with Mascarpone Cheese and Aged Balsamic

(for 4 slices)

• • 4 slices good bakery bread or french bread (I used a small loaf of "Ecce Panis" bread from the grocery store)

  • 4 teaspoons olive oil

  • 4 tablespoons mascarpone cheese

  • 1 cup sliced fresh strawberries (4-6 strawberries)

  • 1 teaspoon granulated sugar

  • 4 teaspoons balsamic vinegar

Place the bread slices on a baking sheet lined with foil and drizzle with the olive oil. Toast under the broiler on low until slightly golden and crisp.

While the bread is toasting, toss the strawberries with the sugar to draw out the juices. They only need to macerate for about five minutes to get juicy enough.

Let the bread cool for a few minutes (so that the cheese doesn't melt off when you spread it). Spread each piece of bread with a tablespoon of mascarpone cheese. Top with the strawberry slices, and then drizzle the strawberries with the balsamic vinegar.

Serve immediately.

Original Blog Post: http://www.curlygirlkitchen.com/2011/07/strawberry-bruschetta-with-mascarpone.html