Sweet Strawberry Bruschetta

Thank you Great Day St. Louis! I had a terrific time visiting the KMOV studio (CBS local affiliate) for the first time! Thanks to Great Day hosts Virginia Kerr, Matt Chambers and Kent Ehrhardt for making me feel at ease before the show! It was fun to hear Virginia and Matt talk about visiting Eckert’s with their families. So cool!

I had the great pleasure and honor of showing Kent how to make Sweet Strawberry Bruschetta, a recipe from our new

Spring Cookbook

.  Kent has a great sense of humor so he kept it fun!! He was especially interested in the local honey we sell at

Eckert’s

.

Once I assembled this sweet and simple recipe, Kent didn’t seem to want to share with his co-hosts. I think that’s a sign of great recipe, don’t you?

Eat well this spring, Angie

Sweet Strawberry Bruschetta4 slices French bread, cut into ½ to ¾ inch thickness6 Tbs. light brown sugar1 tsp. grated lemon zest2 tsp. fresh-squeezed lemon juice3 cups strawberries, hulled and diced4 Tbs. goat cheese, at room temperature4 Tbs. Eckert’s Pure Honey

Toast bread. Heat medium skillet over high heat. Add brown sugar, lemon zest, and juice; cook, stirring constantly until sugar melts and mixture begins to bubble, about 1 to 2 minutes. Add strawberries and stir until juices begin to release and berries are just starting to heat, about 30 seconds. Remove immediately from heat. Spread 1 tablespoon goat cheese on each piece of toast. Top with warm berries. Drizzle honey. Makes 4 servings.

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