The Strawberry is the Fruit of Love

Strawberry Bruschetta for Valentine Day
The perfect fruit for Valentine’s Day is the strawberry. It is heart shaped when cut in half, sweet, red, succulent in taste and has a captivating fragrance.

Legend and folklore would have you believe that if two people of the opposite sex share a strawberry, they will fall madly in love with each other. Their love would be everlasting and unbroken. Do you believe this tale? Leave your comments.

What better way to celebrate Valentine’s Day than by sharing a sweet strawberry?

We present to you some delicious recipes to try out on this romantic day.

Strawberry Bruschetta

Servings: about 12 portions
Ingredients
1 French baguette, sliced diagonally, about 1/2-inch thick
1 cup diced strawberries, about 10 large strawberries
1 tablespoon granulated sugar
4 ounces’ goat cheese, room temperature
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup fresh basil leaves, torn
Freshly ground black pepper
Instructions
1. Combine the tablespoon of sugar and strawberries in a small bowl. Cover, and refrigerate for about 2-3 hours, or until strawberries have slightly softened.
2. Spread the goat cheese evenly over the slices of bread, followed by spoonful’s of the strawberry mixture.
3. Drizzle with the olive oil and balsamic vinegar.
4. Top each bruschetta with basil.
5. Season with freshly ground black pepper

Source: Adapted from Whole Foods Market.

Crispy Polenta Bites with Roasted Beets and Horseradish Crème Fraiche

Servings: about 10-12

Ingredients

One 17.6 ounce tube store-bought yellow polenta (or your own version), cut into 1/4-inch to 1/2-inch thick slices (thickness at your own discretion)-I cut mine into squares. You can keep yours circular, if you like.

1/3 cup Parmesan cheese, grated

1/2 cup whole wheat panko

1 tablespoon extra-virgin olive oil

1/3 cup creme fraiche

1 teaspoon horseradish (or more, to taste)

Sea salt, to taste

2-3 medium beets, roasted and diced (see this recipe if you want to learn how to roast beets. I used a combination of yellow and purple. I had leftovers, which I thoroughly enjoyed. Did you know that beets are one of the best liver detoxifiers out there? I eat my beets while drinking a beer…..they counterbalance each other. Hahaha.)

Chives, chopped, for garnish (if desired)

Instructions

1. Lightly brush each polenta slice with water to moisten each side.

2. In a small bowl, combine the whole wheat panko and Parmesan, mixing to combine.

3. Lightly dip each piece of polenta in the panko/Parmesan mixture, gently pressing in the panko mixture on both sides (it’s ok if you don’t coat each piece completely. Also, you may have some of the whole wheat mixture leftover depending on how thick you slice your polenta.)

4. In a nonstick frying pan over medium to medium-high heat, heat the olive oil until shimmering.

5. Fry each polenta slice in the oil until lightly browned and crispy, about 2-3 minutes on each side.

6. In a small bowl, stir together the creme fraiche and the horseradish, adjusting to taste with more horseradish (if desired) and salt.

7. Place a small dollop of the creme fraiche over each polenta slice.

8. Top each polenta slice with about 1 teaspoon of chopped beets. Garnish with fresh chives, if desired. Enjoy warm or cold.

Source: A Curvy Carrot original

Leave a Reply