I found this recipe when I was looking for a dish to take to an outdoor, socially distanced pandemic meeting. I needed something where I could separate it on the platter so people would not have to touch the adjoining pieces. It worked perfectly!
This yummy dish would ordinarily be an appetizer, but, in the summer, appetizers frequently become light meals. Make as many as you can from your baguette – I got 20.
Strawberry and Goat Cheese Bruschetta
Adapted from Homemade Hooplah
Ingredients:
1 baguette sliced
2-4 T olive oil or more to taste
10 (or so) strawberries, stems cut off and sliced thin
6-8 oz goat cheese crumbles or spread
1 T basil chopped
Salt and pepper to taste
2 T balsamic glaze*
Instructions:
Preheat oven to 400F. Line a baking sheet with parchment paper.
Chop the basil.
Slice the strawberries.
Cut the baguette.
Place sliced baguette pieces on the parchment paper, about 1 inch apart, and brush the tops with olive oil. Lightly season with salt and pepper.
Bake bread for 5 minutes or until edges look golden brown. Be careful not to toast the bread too much.
While bread is still warm, sprinkle (or spread) goat cheese on the sliced baguette.
Arrange sliced strawberries on top, then sprinkle with basil.
Finish by drizzling balsamic glaze on top.
Serve immediately.
* Balsamic Glaze:
In a small sauce pan, bring 1 cup of balsamic vinegar to boil over medium heat. Reduce heat and let balsamic simmer for at least 20 minutes or until vinegar has reduced by 1/2. Use a spoon to test the glaze – it should leave a film on the back of the spoon when ready. Glaze will thicken more once removed from heat.
Place glaze in the refrigerator until ready to use. If glaze thickens too much while resting, stir in 1/4 tsp of water at a time until desired consistency is reached.
This will make more balsamic glaze than you need for the Bruschetta, but just store the extra in the fridge and use it in your salad dressings or drizzled on other tasty dishes.
