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Wednesday, April 30, 2014

Sweet Strawberry Bruschetta

Thank you Great Day St. Louis! I had a terrific time visiting the KMOV studio (CBS local affiliate) for the first time! Thanks to Great Day hosts Virginia Kerr, Matt Chambers and Kent Ehrhardt for making me feel at ease before the show! It was fun to hear Virginia and Matt talk about visiting Eckert’s with their families. So cool!

I had the great pleasure and honor of showing Kent how to make Sweet Strawberry Bruschetta, a recipe from our new Spring Cookbook - save $3 on our Spring Cookbook this week with this offer. Kent has a great sense of humor so he kept it fun!! He was especially interested in the local honey we sell at Eckert’s.

Once I assembled this sweet and simple recipe, Kent didn’t seem to want to share with his co-hosts. I think that’s a sign of great recipe, don’t you?

Eat well this spring, Angie

Sweet Strawberry Bruschetta
4 slices French bread, cut into ½ to ¾ inch thickness
6 Tbs. light brown sugar
1 tsp. grated lemon zest
2 tsp. fresh-squeezed lemon juice
3 cups strawberries, hulled and diced
4 Tbs. goat cheese, at room temperature
4 Tbs. Eckert’s Pure Honey

Toast bread. Heat medium skillet over high heat. Add brown sugar, lemon zest, and juice; cook, stirring constantly until sugar melts and mixture begins to bubble, about 1 to 2 minutes. Add strawberries and stir until juices begin to release and berries are just starting to heat, about 30 seconds. Remove immediately from heat. Spread 1 tablespoon goat cheese on each piece of toast. Top with warm berries. Drizzle honey. Makes 4 servings.

Click here to view the clip from Great Day St. Louis!

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