Go Back

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.