Strawberry open sandwiches recipe
Got some spare strawberries that need using up? These strawberry open sandwiches are an easy and interesting new way to use your summer haul. Marinate the berries in balsamic vinegar and maple syrup for the perfect sweet-and-savoury mix, then layer onto crisp baguette with lemony soft cheese and enjoy as a quick and simple snack or part of an alfresco spread.
See method- Serves 4
- 15 mins to prepare, plus marinating
- 430 calories / serving
Ingredients
- 50ml balsamic vinegar
- 50ml maple syrup
- 300g strawberries, hulled and thinly sliced
- 200g mascarpone
- ½ lemon, zested and juiced
- 15g fresh basil, chopped, plus extra to garnish
- 1-2 tsp milk (optional)
- 1 white baton, cut into 8 diagonal slices
Each serving contains
- Energy
- 1795kJ 430.0kcal
- Fat
- 23g
- Saturates
- 15g
- Salt
- 0.6g
- Sugars
- 20g
of the Reference intake
Carbohydrate 47.4gProtein 7.8gFibre 4.3g
Method
- In a medium bowl, mix together the balsamic vinegar and maple syrup. Add the sliced strawberries, stir to fully coat and leave to marinate for 15 mins.
- Meanwhile, put the mascarpone in a bowl with the lemon zest, juice and chopped basil. Season generously with black pepper. Mix well until smooth and spreadable – stir in 1-2 tsp milk to loosen, if necessary.
- Spread the mascarpone mixture on top of the bread slices. Top with the marinated strawberries and scatter with extra torn basil leaves.
- See more Picnic recipes
