Description
This light and summery appetizer is a fun twist on the classic bruschetta! It’s quick and easy to make and always a crowd pleaser.
Ingredients
Units
Scale
- 1/2 cup balsamic vinegar
- 1 baguette loaf, sliced (mine yielded about 30 slices)
- 2–3 tablespoons olive oil
- 1 pound strawberries, diced
- 1/2 cup basil leaves, cut into a chiffonade (stack the leaves, then roll the leaves, then slice the leaves)
- 4–5 ounces goat cheese, room temperature (spreadable goat cheese, not the crumbled kind)
- salt and pepper, to taste
Instructions
- In a small sauce pan, bring the balsamic vinegar to a simmer over medium high heat. Reduce the heat immediately and allow to low simmer for about 10 minutes, until it is reduced by about 1/3 and slightly thickened. Remove from heat and allow to cool.
- In a medium bowl, combine the diced strawberries, vinegar reduction, and basil. Add salt and pepper to taste. Set aside.
- Meanwhile, brush your bread on both sides with olive oil and place them on a baking sheet. Using your oven’s broiler, lightly toast the bread, a minute or two per side. (Be careful not to burn it!)
- Spread each slice of bread with some goat cheese. Top with a portion of the strawberry mixture. Enjoy!
Notes
Recipe adapted from here
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer recipe
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 57
- Sugar: 1.1g
- Sodium: 13.9mg
- Fat: 2.7g
- Carbohydrates: 5g
- Protein: 2.7g