It’s strawberry season… what a great time of year! We can enjoy the super-sweet and juicy goodness of strawberries in a myriad of ways. In addition to being low in fat and calories, strawberries are naturally high in fiber, vitamin C, folate, potassium and antioxidants. I recommend spending a little extra to buy organic – if you look at the structure of the berry, it’s easy to see that it can’t really protect itself against pesticides.
This recipe is an easy way to have a delicious and fun breakfast, while enjoying the perfection of ripe and seasonal strawberries.
adapted from Cuisine at Home
makes 8 pieces
2 ciabatta buns, split, toasted and buttered
cinnamon sugar (2 Tbsp sugar with 1/2 tsp cinnamon)
1 cup fresh strawberries, hulled and diced
2 Tbsp sugar
1 tbsp chopped fresh basil, if you have some
fresh lemon juice from 1 medium lemon
1/2 cup vanilla yogurt
Clean and hull your berries and chop into a small dice (about 1/2 to 1 cm pieces). Squeeze on lemon juice, and mix in plain sugar and finely sliced basil, if using. This can be done the night before, and feel free to do enough for 2 days.
Slice and toast your ciabatta buns, butter, sprinkle with cinnamon sugar and slice on the diagonal. Top with strawberry mixture, add a dollop of yogurt. Enjoy!
Variation: Mix up 1/2 cup of ricotta cheese with some grated fresh lemon zest. Spread on top of cinnamon sugar, then top with strawberry mixture. Heavenly.