Not-Too-Sweet Tomato Strawberry Bruschetta

• 1 pound fresh strawberries
• 2 ripe Jersey tomatoes, or plum tomatoes if you can't find Jersey
• 1 clove of garlic, minced
• 1 sprig fresh basil
• 1/3 cup balsamic vinegar
• 2 tablespoons sugar
• Salt and pepper, to taste
• 1 fresh, crusty baguette, sliced and toasted
• 1/4 pound full-fat ricotta (optional)

1. Rub your serving bowl with your peeled and smashed garlic clove. Mince the clove and throw it in the bowl.
2. Add your balsamic vinegar and sugar to a small pot. Stir to combine, and bring to a slow boil. Immediately reduce to a simmer for about 10 minutes, until you have a thick syrup.
3. Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.
4. Chiffonade your basil leaves, reserving some for garnish.
5. Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.
6. Lay your crostini across a plate. Pile the bruschetta on your toasted crostini, and top with leftover basil and a drizzle of syrup. If you're feeling indulgent, first put a dollop of ricotta cheese on each crostini.
7. Enjoy as an appetizer, or an accompaniment to a light lunch.

fresh strawberries, jersey tomatoes, clove of garlic, fresh basil, balsamic vinegar, sugar, salt, crusty baguette, fullfat ricotta

Taken from food52.com/recipes/23349-not-too-sweet-tomato-strawberry-bruschetta (may not work)