Summer…my favorite season: the sun, a nice heat, a straw hat and light dresses, watermelon, strawberries, juicy peaches, the most beautiful season for fruits! Ricard asked me to imagine a tapas recipe that could accompany their new pastis 51 rosé, a drink that combines that anise taste combined with red fruits. And who says anis, says fennel, thus I imagined small bruschettas with fennel – my favorite vegetable – and strawberries, a quick and easy recipe for a cozy night. I had just gotten back from Switzerland and more particularly from a walk in the mountains, where I found some lovely wild strawberries. I’m not a big sport girl, neither a good walker, and the only reason that would make me walk for hours, it is obviously, you guessed it, the lure of food: wild strawberries to pick, cheese fondue in a top of the mountain cottage, hidden mushrooms in the moss, wild flowers to make bouquets, elderberry and wild fennel, in short, everything that can be eaten. And it must be said that the best smell that nature could create is still that of wild strawberries. Well, these ones had a little sun-dried and when I brought them back to Paris they were not very juicy anymore either, but that smell, oh dear…!
3 tbsp olive oil
1 tsp balsamic vinegar
some wild strawberries
small toasts (I used those from Eric Bur)
- Cut the fennel in 2, and cut it finely with a mandolin.
- Cut the strawberries into small dice, mix with fennel and add the olive oil, vinegar, lemon juice, salt and pepper.
- Place the mixture on toast and decorate with wild strawberries. Serve with 51 rosé (1 volume for 7 water volume, to be served with plenty of ice and to be drunk responsibly!)
tray by Chabatree from the Tops