Chef Kevin Vizard of Vizard’s on the Avenue creates what he calls a “Ponchatoula Pot Luck Dinner”

Appetizer
Strawberry and Arugula Bruschetta

Entrée
Seared Duck breast with Strawberries and Coffee

Dessert
Strawberry Crepes with Chocolate Beaujolais Sauce






Strawberry and Arugula Bruschetta
1 pint strawberries
1 tsp. sugar
Balsamic vinegar
1/4 cup Vidalia onions, thinly sliced
1 loaf Ciabatta bread, cut into four
2-inch slices
Olive oil
1/4 lb. Fontina cheese
1 large bunch arugula, stemmed
Mint, chopped
Basil, chopped
Salt and pepper, to taste

Halve strawberries, then toss with sugar and balsamic vinegar to coat. Add onions and let stand in bowl for 1 hour. Rub bread slices with olive oil and toast to light brown. Place Fontina slices on bread and melt under broiler. Toss arugula with vinegar, olive oil, chopped mint, chopped basil, and salt and pepper. Top bread slices with arugula, then add strawberry and onion mixture. Drizzle the juice from the strawberry-onion mixture over salads. Serves 4.


Vizard’s on the Avenue, 2203 St. Charles Ave., 529-9912