Business and Computer Technology
Culinary student stiring
Male chef plating food

Tomato and Strawberry Bruschetta

2 lb fresh local tomatoes chopped
½ cup extra virgin olive oil
1 qt chopped fresh strawberries 
½ cup diced red onion
2t cracked black pepper 
3 garlic cloves minced
2 ounces fresh basil chopped
¼ cup reduced balsamic (or less if preferred)
French bread 
½ cup extra virgin olive oil

 
To make reduced balsamic, place a pot of balsamic vinegar over medium heat and cook until the vinegar has reduced by 2/3. Be careful not to burn.
Mix all ingredients listed in a big mixing bowl, and allow to sit for about an hour.
Slice French bread into thick slices and brush with extra virgin olive oil.
Bake in 350 degree oven for 7 minutes or until lightly golden brown.
Top the baked French bread with the bruschetta.