Chèvre, Strawberry and Basil Bruschetta.
I knew strawberries and basil get along, when I first tasted this superb strawberry and basil mojito. That was love at first sip.
Then, I learned strawberries are a treat to eat in salads and savory dishes.
Look at these chèvre, strawberry and basil bruschetta: I marinated the strawberries with a little sugar and fresh basil leaves cut into julienne.
I toasted the bread in the toaster.
But if you do these chèvre, strawberry and basil bruschetta (and any other bruschetta or crostini) for more than two diners, it would be more efficient to toast the bread in a preheated oven at 300° F for about 12 minutes.
Just before serving, spread some fresh goat cheese at room temperature over the toast.
Then, add the marinated strawberries and finally put a few drops of balsamic vinegar reduction, which is something I usually have in my fridge because it enhances the flavor of any salad and roasted veggies…
I hope you like my recipe.Chèvre, Strawberry and Basil Bruschetta
Servings: 4
Ingredients
- 1 ½ cups of diced strawberries
- 1/3 cup of fresh basil leaves cut into julienne
- 1 tablespoon of sugar
- 8 slices of artisan bread
- 8 tablespoons of fresh goat cheese at room temperature
- Balsamic vinegar reduction
Instructions
- In a bowl combine the strawberries with the sugar and basil, stir and marinate at least 15 minutes.
- Toast the bread and spread it with goat cheese.
- Put 1-2 tablespoons of strawberries with basil on toast.
- Sprinkle with a few drops of balsamic vinegar reduction.
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