I can’t seem to leave Reading Terminal Market without stopping at Iovine Brothers. And I can’t seem to stop at Iovine Brothers without making a purchase. Yesterday, I saw that strawberries were on sale for a dollar. I have trouble passing up berries during the summertime anyway, but make ’em cheap enough, and you’re lucky if you’ve got any left when I’m through.

I was already planning on making dinner last night, and I decided to end the meal with a dessert bruschetta, inspired by one I had once at Tria, and using only ingredients available at Reading Terminal. As with all of my original recipes, this one comes without much guidance toward how much of what to use. All I can tell you is to keep tasting it until you think it’s right!

Basil Strawberry Bruschetta
You will need:
Baguette, cut into 3/4"-thick rounds
Brie or a brie-like cheese (I went with the St. Andres they had at Downtown Cheese, because it’s just as creamy in flavor as a traditional brie, only slightly firmer in texture)
Strawberries
Basil
Balsamic Vinegar
Some sort of sweetener (sugar is probably best, but I used Splenda)

Chop strawberries to the size you would usually cut tomatoes for bruschetta. Dice basil, mix with strawberries. Drizzle with balsamic vinegar; mix. Add sweetener until you have reached desired taste – remember that flavors will intensify as mixture sits. Transfer bruschetta to refrigerator for at least one hour.

Shortly before serving dessert, place a few slices of cheese on each baguette round. Bake at 350° until cheese is partially melted. Be sure to remove from oven before cheese begins to harden and brown. Top each piece of bread with a spoonful of the strawberry bruschetta. Serve immediately.

Image by Flickr user BeccaG.