Before summer’s over and the berries are no longer ripe, you should try out this fun fruity take on bruschetta! Everyone I’ve made it for is always delightfully surprised at the variation from the normal diced tomato topping. It’s a perfect summer appetizer.
Strawberry Bruschetta
1 French or whole wheat baguette, lightly toasted 4oz goat cheese (or another similar spreadable cheese that you like) 1 cup diced strawberries extra-virgin olive oil balsamic vinegar roughly 1/4 cup sliced basil leaves freshly ground black pepper While the oven is heating up, dice the strawberries into small pieces and let them sit in a bowl until ready to use so that the juices can macerate. Lightly toast the baguette slices in the oven. Then, spread goat cheese on each slice of bread and top with a spoonful of strawberries. Drizzle olive oil and balsamic vinegar over the top of all of them. Then sprinkle with thinly sliced basil leaves and cracked ground pepper.Recipe adapted from Annie’s Eats
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