Yummmm! So jealous, it’s winter here and my strawberry plants are busy dying off ;(
Love fresh strawberry jam (preserves/conserve) using lemon juice for the pectin, preferably warm from the pan!
Also, strawberries sliced in half, then drizzled with a little balsamic vinegar served over vanilla bean icecream.
Sprinkled with a little finely chopped fresh basil if you have it (must be fresh not dried basil).
And I love:
Strawberry and basil ‘bruchetta’:
2 slices cinnamon or raisin bread
1/4 cup mascarpone (you can substitute philly cream cheese if you can’t get mascapone)
3 tablespoons honey
4 large strawberries, rinsed and hulled, cut in half
1 T fresh basil leaves, chopped into fine ribbons (chiffonade)
Toast the slices of bread, then cut diagonally for four toast “points.” If making for canapes you can you can use a round cuttersand cut out toast rounds but you will need more bread).
(You can substitute mini tart canape shells for the bread if you want but I suggest sprinkling with a little cinnamon sugar prior to filling to give a flavour kick).
Mix together mascarpone and honey. Pipe or spread honey mascarpone mixture onto bread. Sprinkle with basil chiffonade. Top with strawberries and remaining basil.
Actually I confess to just dipping the strawberries in the honey and mascapone mix at times too
Enjoy those lovely strawberries!