• Remove the stems from the strawberries, cut into a small dice and place in a mixing bowl.
  • Split the jalapenos in half, remove the seeds and cut into a small dice. Dice the onion.
  • Finely chop the parsley and mint.
  • Add three tablespoons of balsamic, the olive oil, salt, and pepper. Stir well and toss into the chopped salsa. Allow to marinate in the fridge for one hour.
  • For the bruschetta – Pre-heat the oven to 365 degrees.
  • In a small saucepan, reduce the remaining three tablespoons of balsamic vinegar until it has reduced by half or becomes thick and syrupy.
  • Thinly slice the French bread, lay the slices on a sheet pan, brush with olive oil and season with salt and pepper. Toast the crostini for up to six minutes or until lightly golden brown.
  • Shred the manchego cheese over the toast and place in the oven for an additional 1-3 minutes or until the cheese is melted.
  • Serve cold salsa on the crostini and drizzle with reduced balsamic and sprinkle with cheese.

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