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Strawberry Goat Cheese Bruschetta

by Ashley Bowen, Account Coordinator

Don’t forget to plan the appetizers for your next dinner party. This strawberry goat cheese bruschetta is a refreshing take on the traditional tomato version and will be a crowd pleaser! This is a perfect dish to serve any time of the year, but especially in the summer when strawberries are in season and your herb garden is plentiful.

Strawberry Goat Cheese Bruschetta

Course Appetizer


  • small skillet
  • Foil
  • Baking Sheet


  • ½ cup balsamic vinegar
  • 12 slices Italian bread
  • 1 tablespoon olive oil
  • 1 pound fresh strawberries washed and diced
  • 2 teaspoons fresh thyme leaves plus more for serving (or substitute basil)
  • 1 cup goat cheese room temperature
  • salt and freshly ground black pepper to taste


  • Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
  • Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
  • Combine strawberries and thyme in a small bowl and set aside.
  • Grill bread on the preheated grill until browned, about 3 minutes per side.
  • Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
  • Note: You can toast the bread under the broiler instead of on a grill if needed.

Recipe courtesy of AllRecipes

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