My first weekend home from school I spent in sweltering heat. A freak summer storm that caused more damage than our last hurricane left me without power (aka no AC!) for a few days. Unable to cook and no desire for anything remotely warm, I fell back on a lovely, cool recipe I had made a few weeks before I left for Maryland when all the strawberries were beautiful, ruby red gems bursting with delicious sweetness.
Almost everyone has tried the strawberry and basil combination and I was interested in trying a new combination for a savory twist. I knew I wanted to use freshly ground black pepper, but what other herbs to try? Not mint, I wasn’t looking for sweet. Rosemary? Maybe, but I was thinking something more delicate. Ah, what about tarragon? I’d never actually used it before, but I remember “examining” some left overs Emilie had left in my fridge after making her Champagne-Sorbet Dessert while I was in Spain. I liked its almost anise scent and decided to give it a go. Definitely a winner! I think this is a lovely dish to bring to picnics and summer potlucks.
Strawberry and Tarragon Bruschetta
- 1/2 lb strawberries, hulled and diced small
- 1 tbsp chopped tarragon (use fresh, not dried)
- 1 tsp freshly ground black pepper
- toasted baguette slices
- goat cheese, enough to spread on the toasted baguettes
- Mix the diced strawberries and tarragon in a bowl and toss
- Cover and set aside in the fridge for about 2o minutes to allow the flavors to meld together
- Add the freshly ground pepper and mix well.
- Spread goat cheese over the toasted baguette slices and top with the strawberries.