Late May in Nashville means an abundance of fresh, juicy, local strawberries. Sliced strawberries on buttered bread toasted with a light sprinkling of raw sugar is just about a close to Nirvana as you can get when it comes to food.
This was our Friday lunch, and might be Saturday’s lunch as well and why not Sunday breakfast with a few slices of Gruyere added? We try to eat as many as we can while the local crop is plentiful. Simple is best, although over the years I have posted recipes for strawberry jam and Victoria sponge cakes with strawberries…let’s not forget the strawberry tarts. Those are all delicious and wonderful, but our absolute favorite way to eat strawberries is just like this. Simple and lightly sweet.
There is no recipe. Just grab some really good crusty-loafed bread such as sour-dough. Fresh local berries capped and sliced. Smear the bread slices with yummy softened butter and toast. Top toasted bread with sliced berries and a light sprinkling of raw sugar. It is as Easy-as-This.
Life is short, summer is here, treat yourself and others kindly and enjoy the bounty.