I have to admit that I did a double take when I saw this recipe. STRAWBERRY BRUSCHETTA?!? I was intrigued and decided that I had to put it to the test. I chose some Cranberry and Pear Balsamic from my growing collection of vinegars to bring out the fruity taste of the berries. Once reduced and cooled it took on a thick, syrupy consistency that was perfect for binding the berries and thyme leaves together. We brushed slices of Olive Oil & Sea Salt bread with a light olive oil before we toasted them on the grill, and then spread them with some whipped goat cheese before topping them off with the strawberry mixture. A really tasty treat — rich, creamy and flavorful. I served this as a desert, but I think that it would be a fantastic addition to brunch or maybe just enjoy it with a glass of wine on the deck.
STRAWBERRY GOAT CHEESE BRUSCHETTA (Serves 6)
- 1/2 cup balsamic vinegar
- 12 slices Italian bread
- 1 tablespoon olive oil
- 1 pound strawberries, washed and diced
- 2 teaspoons fresh thyme leaves, plus more for serving
- 1 cup goat cheese, room temperature
- salt and freshly ground 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.
~ from AllRecipes.com ~