| 10.8°C Dublin



200ml balsamic vinegar

1 ciabatta loaf, parbaked

1 punnet fresh strawberries

1 tub soft cheese

Black pepper

A handful of fresh mint

Serves 6


1. Start by making a balsamic reduction. Put the balsamic vinegar into a saucepan and place over a high heat. Bring to a vigorous simmer and then turn down the heat to keep it at a low simmer. Keep simmering and stirring for about 15 minutes until the vinegar has reduced and thickened. Be careful it doesn't thicken too much. When it coats a spoon and drizzles well, it's done.

2. Slice the ciabatta loaf into rounds. Toast under the grill. Slice the strawberries.

3. Slather the toast with cream cheese and arrange the strawberries on top.

4. Drizzle with some balsamic reduction. Crack black pepper on top. Sprinkle some chopped fresh mint on top and serve immediately as snacks, starters or canapés.