Friday, August 30, 2013

Strawberry Bruschetta

This appetizer is the perfect way to celebrate the end of summer. The ingredients are fresh and the bruschetta is a cinch to assemble.  I have made this sweet & savory treat about 5 times in the past few weeks and I have had multiple requests for the here it is!

Strawberry Bruschetta  (from Jill Zimmerman)

1 cup strawberries, hulled and diced
1 tbsp. sugar
1 french baguette, sliced on a bias
4 oz goat cheese
1 tbsp olive oil
2 tsp balsamic vinegar
1/4 cup minced basil leaves
freshly ground black pepper

Combine the strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so they begin to release their juices.

Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with spoonfuls of the strawberry mixture.  Drizzle lightly with olive oil and balsamic vinegar.  Top off with basil leaves and cracked pepper to taste

* A few notes
1. I usually double the recipe
2. I have found that if I lightly toast the bread, that it doesn't get as soggy with the fruit
3. If you are in Madison, I love the sourdough baguette from Madison Sourdough
4. Thanks Jill!!!

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