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updated: 9/12/2013 10:29 AM

Strawberry and Waffle Bruschetta

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  • Christine Murphy of Palatine uses frozen multigrain waffles in cheesy mini strata and as the base for a tangy strawberry bruschetta

       Christine Murphy of Palatine uses frozen multigrain waffles in cheesy mini strata and as the base for a tangy strawberry bruschetta
    JOE LEWNARD | Staff Photographer

 

1 pound fresh strawberries

cup plus 2 tablespoons sugar, divided

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1 tablespoon balsamic vinegar

3 basil leaves, cut into thin strips

1 teaspoon cinnamon

6 multigrain frozen waffles

Wash and trim leaves off the strawberries. Slice strawberries lengthwise. Toss strawberries with 2 tablespoons sugar. Let stand 30 minutes at room temperature. Just before serving, mix in the balsamic vinegar and basil leaves.

Heat oven to 375 degrees.

Mix cup sugar and cinnamon in a gallon size zip lock bag.

Spray front and back of each waffle with cooking spay. Coat each waffle with cinnamon and sugar mixture by shaking it in the bag one at a time.

Lay the waffles on a baking pan and cook 10-15 minutes or until crisp. You can crisp the waffles alongside the strata during the last 10-15 minutes of cooking time.

Serve crisp waffles topped with about cup strawberries.

Serves six.

Christine Murphy

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