Strawberry Pazzo with Blueberry Balsamic
3 c. strawberries, stemmed and quartered
6 T. The Tasteful Olive Blueberry dark balsamic vinegar
1/2 c. sugar
Pinch of sea salt ("Fleur de Sel" is recommended)
Pinch of freshly ground black pepper
6 medium size Italian biscotti, broken into small pieces
1/2 c. mascarpone cheese, at room temperature
Place the strawberries in a medium size bowl. In separate smaller bowl, whisk together vinegar, sugar, salt and pepper. Let stand for 5 min. to completely dissolve the sugar. Pour mixture over the berries and gently toss to coat. Divide the biscotti pieces into 6 serving bowls. Spoon the berry mixture over the biscotti in each bowl and top with small dollop of mascarpone. Serve immediately. Serves 6 people.
Cooks note: "pazzo" in Italian means "crazy"
Author: Chef Matt Chatfield
