Strawberry and Mint Toast with Balsamic Reduction and Pink Peppercorns
Since this recipe is so simple you want to use the best of everything in it. Only the ripest, most beautiful strawberries should make the cut. Use true balsamic vinegar for the reduction, not a cheap imposter that has had thickeners and coloring added to it. The olive oil should be fruity and have just a touch of piquancy. And don’t even think about using a slice of sandwich loaf. You want a sturdy bread that has been baked with love and skill.
INGREDIENTS
½ c good quality balsamic vinegar
4 large slices of sourdough bread
Fruity olive oil
1 pint of strawberries, thinly sliced
6-8 mint leaves, chiffonaded
1-2 tsp lightly crushed pink peppercorns
Flaky salt
DIRECTIONS
Add the vinegar to a small saucepan and bring to a gentle boil over medium-high flame. Reduce to a simmer and stir the pan constantly for 2-3 minutes. Remove from heat when the vinegar is syrupy and easily coats the back of your spoon. Keep in mind that the reduction will thicken further as it cools. Set aside.
Heat a large pan over medium heat. Drizzle each piece of bread with olive oil and add to the pan. Pan fry each side until golden and remove from the heat. Allow to cool slightly.
Arrange the strawberries on the toasts. Scatter mint, peppercorns and salt. Drizzle with balsamic reduction and more olive oil if desired. Enjoy immediately.
Serves: 4
NOTES
You are welcome to toast the bread without any fat in a toaster or toaster oven. I like the depth that it brings but as always, it’s up to you.
Consider adding a layer of ricotta, cream cheese or chevre before topping with strawberries.
If you have extra reduction, store it in a glass container. It will keep for at least a month in a cool dark place.