# Components:
→ Sourdough Bread
01 - 1 rustic sourdough loaf, sliced into 8 pieces
02 - 2 tbsp olive oil
→ Strawberry Topping
03 - 2 cups fresh strawberries, hulled and diced
04 - 1 tbsp fresh basil leaves, finely chopped
05 - 1 tsp lemon zest
06 - 1/4 tsp black pepper
07 - Pinch of salt
→ Balsamic Glaze
08 - 1/4 cup balsamic vinegar
09 - 1 tbsp honey
→ Garnish
10 - Extra fresh basil leaves
11 - Flaky sea salt (optional)
# Method:
01 - Preheat a grill pan or outdoor grill over medium-high heat.
02 - Brush both sides of each sourdough slice lightly with olive oil.
03 - Grill the bread slices for 2-3 minutes per side, or until crisp and slightly charred. Remove and set aside.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half and syrupy, about 5 minutes. Set aside to cool.
05 - In a bowl, toss together strawberries, chopped basil, lemon zest, black pepper, and a pinch of salt.
06 - Arrange the grilled sourdough slices on a serving platter. Top each slice generously with the strawberry mixture.
07 - Drizzle balsamic glaze over the bruschetta. Garnish with extra basil leaves and flaky sea salt if desired.
08 - Serve immediately for maximum crispness.
