½ cup – balsamic vinegar
3 cups – fresh strawberries, hulled and quartered
½ cup – sugar
½ cup – fresh mint leaves, chiffonade
Freshly cracked black pepper to taste
1 - Baguette
150g - Goat Cheese
In a saucepan, reduce the vinegar to half over low heat and set aside to cool to room temperature. Be careful as the vinegar may burn quickly if reduced in a wide pan.
Once the vinegar has cooled, add the remaining ingredients, mix well and marinate for an hour.
Slice baguette, brush with oil and toast. Serve the strawberries on the crostini with goat cheese.
Maille Balsamic Vinegar Aged of Modena (500ml)
Berries, Strawberries (1lb)
Rogers Fine Granulated Sugar (2kg)
Herbs, Mint (28g approx)
Morton Bassett Whole Black Pepper (60g)
Sunterra French Baguette (each)
Salt Spring Island Chevre (Soft Goat Cheese), Flower (150g)