One of the many reasons I love my boyfriend ( i.e. “my Potato”) is that he is an awesome cook.  Before we were dating I hosted a wine tasting party for my friends and he brought Strawberry Bruschetta as an appetizer. His dish was the hit of the party and I have a feeling you guys will like it too.

It’s a simple recipe, but compared to the many, many other recipes out there online, I think his is in a class of it’s own. Why? Well, he was the only person to simulate the qualities of tomato bruschetta and recreate the combination in a refreshing way. The pear acts as ‘onions’, the mint as ‘basil’,  the blueberries bring an olive-like texture, and the whipped chocolate topping adds a sweetness that can take this dish from appetizer to a light dessert. Enjoy!

STRAWBERRY BRUSCHETTA

Makes 10-12 servings

1 carton of strawberries
1 carton of blueberries
1 pear (or apple- I prefer pear)
1 sprig of mint leaves
1 tablespoon balsamic vinegar

1 small carton of heavy whipping cream
1 teaspoon powdered chocolate
1 teaspoon powdered sugar

1 loaf of french bread
1/2 stick of unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon powdered sugar

For the bruschetta:
Chop up the strawberries into small pieces. Peel and core the pear. Chop up into small pieces. Combine chopped strawberries, chopped pear and blueberries into a bowl. Chop up a few mint leaves and add to the bowl. Add balsamic and powdered sugar to taste. Place in fridge to keep cool.
Whipped cream topping:
Pour heavy cream into a bowl. Add some chocolate powder or powdered sugar (or both!). Whip until thick. Place in fridge to keep cool.

Bread:
Slice french bread into thin pieces. Place pieces on a cookie sheet. Combine butter, cinnamon and powdered sugar. Place the cinnamon butter on the pieces of bread.
Put tray in oven until butter is melted and bread is lightly toasted.

To serve, put bread pieces on a serving tray. Scoop a small amount of bruschetta onto each piece. Add whip cream to each piece or place in a bowl on the side for a garnish.

To find out more about the man behind the recipe, check out his blog here.