When strawberry season hits here on the farm, I am out in the fields all day. I pick on my hands and knees covered from head to toe in long pants to protect myself from the prickly straw that lines the rows, socks pulled up over my pants to keep the prickly straw from creeping up my leg, a long sleeve shirt for obvious reasons, and of course a huge wide brimmed sun hat. I wear all this in 90 degree weather not because I am crazy but because strawberries love being harvested in intense heat and I want protection. I sell most of the berries but keep a good amount for me to make jam and to freeze. But there is nothing in this world like a fresh ripe sun heated berry picked from the plant and eaten that quickly. Although, I must say, this recipe comes close.
Strawberry and ricotta bruschetta
Toast twelve thick slices of baguette brushed with olive oil
In a medium bowl toss 3/4 cup chopped strawberries with 11/2 tsp balsamic vinegar and 2 tsp of chopped fresh mint
In a small bowl combine 3/4 cup ricotta with 1TBS maple syrup and 1/4 tsp sea salt
Spread the ricotta mixture on each slice of baguette and top with the strawberry mixture.