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.
Ingredients:
- ½ cup balsamic vinegar
- 12 slices italian bread
- 1 tbsp olive oil
- 1 lb fresh strawberries (washed and diced)
- 2 tsp fresh thyme leaves (plus more for serving (or substitute basil))
- 1 cup goat cheese (room temperature)
- salt and freshly ground black pepper (to taste)
Instructions:
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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.
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Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
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Combine strawberries and thyme in a small bowl and set aside.
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Grill bread on the preheated grill until browned, about 3 minutes per side.
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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.
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Note: You can toast the bread under the broiler instead of on a grill if needed.
