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Roasted Strawberry Bruschetta

This fresh and vibrant appetizer is made with peak season roasted strawberries and baked cheese. Perfect for summer entertaining!

Serves 4

INGREDIENTS

1 block HOPPIN' JALAPĒNO or OH SO ORIGINAL BIG MOO

1 pint fresh strawberries

2 Tablespoons honey

1 1/2 teaspoons white balsamic vinegar

1/4 cup chopped pistachios

Freshly cracked pepper to taste 

Baguette or crackers

 

DIRECTIONS

  1. Preheat oven to 375 degrees F. 
  2. Clean strawberries and remove tops. Cut large strawberries into quarters and small strawberries in half.

  3. In a medium bowl, whisk together honey, balsamic vinegar, and cracked black pepper. Add strawberries and toss to combine.
  4. Pour onto an aluminum or parchment-lined, rimmed baking sheet.
  5. Roast strawberries in oven for 12-15 minutes, until strawberries are tender but still retain their shape.
  6. When strawberries are thoroughly roasted, remove from oven and transfer strawberries and pooled syrup to a bowl to cool slightly. (Syrup will thicken as it cools.)
  7. Once cool fold chopped pistachios into the strawberries.
  8. While strawberries are roasting, cook your BIG MOO.

THE BIG MOO

  1. Preheat airfryer to 350.
  2. Slice BIG MOO Into Small squares wit knife or pizza cutter.
  3. Toss pre-sliced squares of in the air fryer for 5 minutes shaking the basket and cheese halfway through.
Baguette
  1. If using baguette, slice baguette into 1/2 inch pieces and brush olive oil on both sides of each piece. Arrange the slices on a baking sheet with aluminum foil or parchment paper.
  2. Bake in oven for minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
  3. While cheese and baguettes are baking, 

Assemble

  1. Top warm BIG MOO cubes with roasted strawberry mixture.
  2. Serve with toasted baguette, crackers, or on its own with a sprinkle of additional chopped pistachios.

If you like this recipe, you may also like our Cheesy French Toast recipe.

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