I love strawberries in savoury applications. Yes their flavour can be very sweet and fruity but when complemented with ingredients that balance these qualities out, they really shine. Their full flavoured sweet and sour flavour is very similiar to that of a tomato, in fact the two share plenty of flavour compounds. Wherever I can get away with it, I’ll happily add strawberries to tomato based dishes or replace them entirely like in this bruschetta.
Seasoning heavily with good quality olive oil, crunchy salt and a good drizzle of balsamic is also a great way of accentuating the flavour of the strawberries and amplifying their savouriness. In this recipe there’s also plenty of creamy mozzarella and salty parmesan to balance out the fruitiness of the strawberries. The low-key stars of the show are the hazelnuts. The nuttiness really helps to balance everything else out and add some warmth to the dish, bringing all of these different flavours together. This combination is delicious as a salad all by itself, but spoon this onto a few slices of nice, crusty bread and you’ve got yourself a really delicious snack.