summer outdoor potluck season is back. i made this easy recipe for an appetizer garden walk party this past week. it was perfect.
strawberries and balsamic vinegar have been combined for years in Italy. recipes similar to this one can be found in many cookbooks, and can be a wonderfully refreshing addition to any backyard party.
i used a coconut balsamic vinegar, Fustini’s, as it added just enough flavor to make the strawberries extra tasty. as a suggestion for a pack and go appetizer tray, i used a disposable foil pie plate with lid. it worked perfectly with a striped napkin.
to make the French bread toasts: slice and brush with olive oil first, and then season with herbs. toast for about five minutes at 350 degrees, watching for just the correct amount of browning.
to make the strawberries: chop one container of strawberries and add 3 tablespoons balsamic vinegar, and mix with fresh basil that has been thinly sliced and chopped. toss and serve. the strawberries could also be served over vanilla ice cream.
angel food garden 