Ingredientsmakes 6 portions
|500 g||«Der scharfe Maxx» or «Der edle Maxx 365», according to preference|
|120 ml||balsamic vinegar|
|1 tbsp||olive oil|
|450 g||strawberries, washed and diced into cubes|
|2 tsp.||fresh thyme leaves, plus a few sprigs as a garnish|
|salt and freshly ground pepper to taste|
First heat the vinegar in a small pan on a low to medium heat and let it simmer for approx. 8-10 minutes until it has reduced by half.
Take the pan off the heat and allow the vinegar to cool to room temperature.
Heat the grill to maximum temperature. Place the slices of bread on a baking tray lined with baking parchment and drizzle with olive oil.
Meanwhile, mix the strawberries and thyme in a small bowl and set to one side.
Brown the bread in the preheated grill for approx. 3 minutes on each side.
Now cover the bread with thin slices of cheese.
To finish, season the strawberry mixture with salt, pepper and the reduced vinegar and spread over the bruschetta using a spoon.
Garnish with the remaining sprigs of thyme and sink your teeth in.