Strawberry Mint Bruschetta

Let's talk about toasted bread. Specifically bruschetta. A perfectly crusty sliced baguette brushed with olive oil, lightly sprinkled with sea salt and then toasted in the oven leaving a crispy outside and chewy center. Top it off with fresh diced tomatoes, basil and garlic, a schmear of goat cheese drizzled with olive oil or an avocado arugula pesto and you have an easy small bite that is always a hit with dinner guests. 

For yesterday's family Easter celebration, I switched gears and took my bruschetta toppings from savory to sweet. Strawberries and balsamic vinegar are a combo I rarely take advantage of but when I do, I am quickly reminded of how decadent it is! Ripe Florida strawberries and fresh mint leaves make for a dazzling duo and a good balsamic was the perfect finishing touch. I served this with Trader Joe's Honey Goat Cheese for some added creamy sweetness. I couldn't pass up fresh mint on Easter Sunday, but I'm confident this bruschetta would be equally as good with fresh basil. Enjoy the leftover strawberries atop Greek yogurt in the morning or vanilla bean ice cream for dessert!

Strawberry Mint Bruschetta

1 lb. fresh strawberries, finely chopped
1 tsp. sugar
Handful of fresh mint, chopped
Drizzle of good balsamic vinegar (about 3 Tbsp.)
Freshly ground black pepper
1 crusty baguette, thinly sliced
Olive oil, for brushing
Kosher salt

In a medium bowl, sprinkle strawberries with sugar and let sit for 15-20 minutes. Add mint and balsamic and some freshly ground black pepper. Combine and let sit for at least an hour before serving. For a sweeter mixture, add more sugar.

For the toasted baguette...

Preheat oven to 350 degrees. Cut baguette on an angle into thin slices. Brush with olive oil and sprinkle with kosher salt. Arrange on a baking sheet or silicone baking mat and bake for 10 minutes, flipping halfway through.  

Mint Chimichurri

I'm big on sauce. I love a rare treat of Chick-Fil-A Waffle Fries doused in ketchup. Pesto is heaven on earth, especially accompanied by fresh mozzarella and heirloom tomatoes and Tzatziki, I enjoy straight from a spoon. Chimichurri, however, is the sauce of the Gods. It's zesty and fresh and brightens up everything it's devoured with.

Americans have ketchup. Italians have Pesto. Greeks have Tzatziki. But Argentinians? They have Chimichurri. My dad started making chimichurri several years ago and I've had a food obsession ever since. A basic chimichurri recipe combines parsley, oregano, garlic, shallots, lemon juice, olive oil and salt. I mix up small batches from time to time to have alongside grilled meats or fish. I love it so much that I may or may not have contemplated serving on top of ice cream.

Our lovely Easter for two featured a rack of lamb that sat in a pool of red wine, garlic and rosemary for several hours before grilling to perfection. Alongside the lamb was some simple grilled asparagus and Goat Cheese Risotto. I am not sure why lamb goes so well with mint, but is just does. It's a beautiful combination that happens to be one of my favorites. This love started at a young age. When we were younger, my sisters and I doused our grilled lamb chops with mint jelly. I still love a heaping scoop of mint jelly with my lamb, but I wanted to try something fresh and new on Easter. I found a recipe for mint chimichurri and immediately added it to our holiday menu. All that I have left to say is PLEASE MAKE THIS.

And no, I won't judge you for eating it on top of ice cream.

Mint Chimichurri

recipe from Food & Wine

2 cups mint leaves

1 small jalapeno, seeded and coarsely chopped

1 small shallot, coarsely chopped

1 garlic clove, minced

2 Tbsp. red wine vinegar

Pinch of sugar

1/3 cup extra virgin olive oil

Salt & pepper to taste

In a mini food processor or blender, puree all ingredients. Season with salt & pepper to taste.