We have lots and lots of wonderful recipes from the great chefs who have inspired us at cooking demonstrations at the Market. We hope you enjoy them as much as we enjoyed watching them cook.
1 lb. (4 cups) strawberries, washed and sliced
3 tbsp. (45 mL) white sugar
2 tbsp. (30 mL) balsamic vinegar
1 tsp. (5 mL) black pepper
1 tsp. (5 mL) vanilla extract
1 tbsp. (15 mL) reduced balsamic vinegar, garnish
1 French baguette sliced
2 tbsp, (30 mL) olive oil
Salt and pepper
1 small package of goat’s cheese
Place strawberries, sugar, balsamic vinegar, pepper and vanilla in a small saucepan and simmer on medium for approx 15 min, puree with a immersion blender. Set side. Slice the baguette and drizzle with olive oil, salt and pepper. Bake at 350F until slightly toasted. Cool. Smear with a dollop of goat’s cheese. Top with strawberry compote and drizzle of reduced balsamic.