This year we’re growing strawberries in our garden. Everyone told us we were crazy and not to do it but we did it anyway. We’ve battled squirrels, birds and other mysterious creatures only to come out on top of enjoying this delicious fruit. We came across a recipe that puts a new twist on the typical bruschetta with tomato and I’m glad we did!
Strawberry Goat Cheese Bruschetta is amazingly tasty and very hard not to over-indulge in. The combination of goat cheese, balsamic vinegar and thyme really brings out the flavor of the strawberries. I’m not sure if I can ever go back to bruschetta with tomatoes!! It may be the fall season, but this recipe is worth a try before we really get into the fall weather!
Enjoy! 🙂
Strawberry Goat Cheese Bruschetta
Recipe courtesy of allrecipes.com
Ingredients:
- 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
Directions:
- 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.
