Chunky Strawberry Balsamic Sauce

http://www.seriouseats.com/recipes/2013/07/strawberry-balsamic-sauce.html

• 1/2 cup balsamic vinegar
• 2 cups ripe strawberries, stemmed, hulled, and roughly diced
• 2 tablespoons dark brown sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon lemon zest

1. Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.

    

2. Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.

    

3. Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more.

   Spoon over ice cream, waffles, oatmeal….

Strawberry Basil Crostini with Balsamic Glaze

Strawberry Crostini

• Mix 1 c ricotta with 1 tsp lemon zest, a bit of sugar and salt to taste.  Place in a serving bowl and chill
• In another bowl, add sliced strawberries, sugar, minced basil and salt to taste.  Let chill
• Make a balsamic reduction using about 1 cup balsamic vinegar boiled down to about 14 cup.  Add brown sugar while it’s still hot to taste.  Let cool to room temp.
• Toast thin slices of bread brushed with a bit of oil in 350 degree oven for 7-10 minutes till crisp

To assemble

Spread ricotta onto the bread, spoon on strawberries and top with the balsamic glaze