Sunday, May 18, 2014

Strawberry Bruschetta

Every year I tend to go overboard when I see strawberries on sale.  I usually will eat the majority of the pint before even contemplating what to make with them…and not have enough left!  The cycle repeats itself over and over-you would think I would learn, right!  It’s very annoying if you ask meJ

This is one appetizer that I’ve been making for years and it doesn’t disappoint.  It’s unique in the sense that it’s made from strawberries (duh!) and not tomatoes.  But everything works so perfectly together-the sweetness from the strawberries balances the slightly acidic taste of the balsamic vinegar. It’s kind of like a dessert type appetizer-well, almost!  I contemplated adding chocolate sauce instead of balsamic vinegar-but I restrained!

Strawberry Bruschetta

Makes 12 slices

INGREDIENTS

1 ½ cups strawberries, hulled and diced
1 tablespoon sugar
12 slices thinly cut baguette
4 ounces goat cheese (cranberry or regular)
1 tablespoon olive oil
½ tablespoon balsamic vinegar

¼ cup minced basil leaves
Freshly ground black pepper

DIRECTIONS

In a small bowl, combine the strawberries and sugar and mix thoroughly.  Allow to macerate for a minimum of 30 minutes.

Spread a thin layer of goat cheese evenly on the baguette slices and top with the strawberry mixture. Drizzle with olive oil and balsamic vinegar. Top with basil leaves and cracked pepper, to taste.

Source: minimally adapted from Annie’s Eats