PREPARATION:

1. In a small saucepan, combine the sugar and water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Turn off heat, add tarragon and let steep for 5 minutes. Puree in a blender, strain through a fine mesh sieve lined with cheesecloth. Set syrup aside to cool while you prepare the remaining components.
2. Heat a grill pan or the grill to medium-high heat. Grill the slices of baguette until hatch marks appear and both sides are lightly toasted, about 2 minutes per side. Remove and transfer to a platter. In a small bowl, combine the crème fraiche and the honey. Spread 1 to 2 tablespoons onto each slice of toast.
3. Slice the strawberries and layer them onto the toasts. Drizzle the cooled tarragon syrup over the strawberries, sprinkle the chopped tarragon over the bruschetta, and serve immediately.

   Note: We tested 12 slices of baguette, 3 per person for 4 servings, but you can make more with the remaining baguette, crème fraiche and tarragonsyrup.

4. Editor's Note: Try growing your own herbs, and look for ingredients at your local farmers' market

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Grilling with Emeril Episode of Emeril Green.