Celebrating strawberry season by incorporating them into dinner and dessert! Cathie Cappa, Owner of Auntie Cathie’s Kitchen visited the show teaching us how to make strawberry bruschetta and matcha dipped strawberries!
- 1 cup local strawberries diced
- 2 teaspoons balsamic vinegar
- 1 teaspoon olive oil
- 1 teaspoon sugar (optional)
- 1/4 cup crumbled feta cheese I used low-fat cheese
- 1/4 cup basil leaves fresh: stack, rolled and sliced into slivers