Sweet and savory: Strawberry Balsamic Bruschetta makes a perfect summer appetizer
Jul. 2—There's no wrong way to do Bruschetta.
Bring your Fourth of July celebration, or any summer party for that matter, to the next level with this spin on the classic Italian appetizer from Nancy Burke.
The Clarks Summit resident started making Strawberry Balsamic Bruschetta a few years ago, thanks to a recipe from her sister, Susan Partel. Burke tweaked the recipe and now makes it for gatherings with family and friends. It's not only simple, but packed with flavor.
"It's a little sweet, a little crunchy, a little savory ... so it's a nice little flavor combination," said Burke, who lives in the Abingtons with her husband, Mike, and serves as assistant children's librarian at Abington Community Library.
The couple raised five children, and she loved bringing them to local farms for fresh strawberries. Afterward, Burke would find new recipes to use the abundance of strawberries.
"They're best when they're fresh," she said.
To make Strawberry Balsamic Bruschetta, start by slicing a baguette into 1-inch pieces. Depending on the size of the baguette, Burke said her recipe yields about 28 slices. Drizzle or brush the slices with extra-virgin olive oil, then toast them in the oven.
"You just have to be careful with the baguette not to burn them," she said.
While the slices cool, prepare the ricotta cheese mix. Combine the ricotta with salt, pepper and a little more olive oil, then spread it generously on each slice.
Top each slice with fresh strawberries and basil, which Burke said makes a huge difference. Finally, drizzle on the balsamic glaze.
It's a convenient dish to take to parties since it travels well. Burke said cooks can prepare everything in advance and put on the finishing touches in the host's kitchen right before serving.
Burke learned to cook from watching her mother and older sisters. She's known for her quick but tasty meals — a necessity while raising five children constantly on the go. Her family looks forward to Christmastime when she bakes up to 10 flavors of cookies, and everyone has a favorite.
She's always been a fan of appetizers. Burke made the crowd-pleasing Strawberry Balsamic Bruschetta for Easter, then demonstrated the recipe for patrons at Abington Community Library for its "From Our Kitchen to Yours" adult cooking series. In the same program, she shared her recipe for Strawberry Crisp.
Burke started working at the library in 2004 and hosts a lot of its story times with little ones. She also teaches "Food Fun" to kindergarten through fourth-grade children and focuses on simple recipes where they can learn basic cooking skills.
She encouraged anyone who tries her Bruschetta to experiment a little.
"This works really well, too, if you like fresh peaches in the summer," Burke said. "I've tried strawberries or peaches, or you could try other things too, but those are my favorites."
Contact the writer:
bwilliams@timesshamrock.com; 570-348-9100 x5107;
@BWilliamsTT on Twitter
