Crostini de Firenze

Crostini de Firenze

This recipe was served to us by a neighbor who invited us to a dinner party. I consider Renate to be one of the best cooks on our street. You might think the combination is extreme but wait until you try this recipe. It is absolutely delicious! 

Ingredients: 
1 Italian or French bread loaf 
1 large fresh garlic clove 
3 Tablespoons extra virgin olive oil 
1 Tablespoon balsamic vinegar 
1/8 teaspoon salt 
Pinch of black pepper 
1/4 pound ripe strawberries 
   (about 1/3 cup chopped) 
1 large ripe tomato 
   (3/4 to 1 cup chopped) 
5 or 6 fresh mint leaves 
   (about 2 teaspoons chopped) 

Directions: Slice the baguette in about twenty half inch slices, discarding the two end slices. Grill the bread over a gas grill or electric grill, or toast the bread in an oven or conventional toaster. Place finely minced garlic in a small bowl. Add the olive oil, vinegar, salt and pepper. Whisk well to blend and set aside. Rinse the strawberries and remove the caps. Coarsely chop the strawberries (about 1/4 inch pieces) and place with juices in a small mixing bowl. Core and seed the tomato and finely dice it. Add the tomato and any juices to the strawberries as you chop. Rinse and dry the mint leaves and finely chop them add them to the bowl. Just before serving, whisk the oil mixture to recombine and add it to the strawberry mixture. Stir well. 

Place the toasted bread on a serving platter and spoon 2 heaping teaspoons of the topping over the bread slice. Allow the slices to stand for about 5 minutes so the juices can penetrate the bread and then serve immediately.