Enjoying the Strawberry Harvest, Strawberry Bruchetta

Strawberries are in season, and I have been trying to find some new ways to enjoy the harvest. I was worried about the strawberries because the weather has not been favorable, but it seems the harvest is good. These luscious berries are just too good to ignore.

We usually go to a u-pick farm at least once during the season and then freeze a lot of berries for use year round.  All you have to do is remove the leaves and freeze the whole berries on a tray. Then put in freezer bags once they are frozen.

I am not sure where this recipe came from. It was sent to me, but I don’t have a name for the sender. So if anyone knows, clue me in.

The mascarpone cheese is a luxury at our house, but cream cheese will do as well. The secret is warming the berries just enough so that the flavors bloom and transform the juices to a rosy syrup.

Strawberry Bruchetta

• 4 thick slices whole-wheat bread
• 6 tablespoons light brown sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 3 cups sliced or diced hulled strawberries
• 4 tablespoons mascarpone (Italian cream cheese)

1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar,
lemon zest and lemon juice and cook, stirring, until the sugar
melts and the mixture begins to bubble, 30 seconds to 1 minute.
Add strawberries and stir until juices begin to exude and the
berries are heated through, 30 seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top
with the warm berries.