Antoni Porowski has recently partnered with the the Visa Verizon Card. He's promoting the card's cash back program on grocery, dining, food delivery and takeout transactions. At a recent press event, Antoni shared that his Queer Eye for the Straight Guy food and wine alum, Ted Allen, inspired him to add strawberries to his bruschetta recipe. He has since made the change forever. For the recipe he emphasizes using the freshest, highest-quality ingredients you can find.
Antoni's Bruschetta with Strawberries
1/2 - 3/4 bunch fresh basil, torn into small pieces
2-3 medium heirloom tomatoes, diced*
1 package ripe strawberries, diced*
*tomatoes and strawberries should be diced same size
Fresh baguette, sliced about 1/2" thick on the bias
1-3 cloves garlic, peeled
1/2 log regular goat's cheese
Extra virgin olive oil
Fresh cracked pepper
Finishing or Kosher salt
Heat a grill pan (or nonstick pan) over medium-high heat. Dice strawberries and tomatoes into equal-sized cubes. Tear fresh basil and add to mixture. Add a small drizzle each of olive oil and balsamic vinegar and add fresh cracked pepper to taste. Toss and set aside.
Brush olive oil onto both sides of baguette slices. If you don't have a brush, you can pour some olive oil into a dish and very lightly dip each side of the bread to cover it. Place slices on grill pan and toast until dark char marks appear, about 2-3 minutes on each side. If you don’t have a grill pan, you can use a broiler, regular pan, toaster or even barbecue.
Right before assembling the bruschetta, add salt to taste to your strawberry and tomato mixture. Salting too early will cause the tomatoes to release moisture prematurely. To assemble, spread goat cheese on toasted bread and top with a generous layer of the strawberry and tomato mixture. Grate the Parmigiano Reggiano directly on top and serve.
Total time: 10 minutes
Active time: 10 minutes