I know it is not strawberry season, and know that making this last weekend made me guilty of pretending that summer was still here in full force, but this recipe was too irresistible to pass up. I knew I had to make it before strawberries’ prices skyrocket. Since having a birthday that always falls on Labor Day weekend puts a damper in plans, we delayed the birthday celebration until the following weekend. Four couples joined Blair and I at our home for some margaritas and appetizers followed by a 9 course chef’s table at a local Italian restaurant. It turned out to be a great night and the meal was delicious.
Prior to heading there I served traditional bruschetta and this strawberry bruschetta. My girlfriends share the same love for goat cheese as I do so I knew that this would be a winner in their book. It was an appetizer that came together quickly and the balance between the tangy goat cheese and sweet strawberries is awesome. It is a combination that I love to put in salads all the time. The addition of balsamic vinegar, basil, and fresh pepper added at the end elevates it to a new level. If you are in a pinch for time, you could cut back on the time that the strawberries macerate. Hurry and make this before strawberries break the bank!
Yield: about 12 portions
1 cup diced strawberries, about 10 large strawberries
1 tablespoon granulated sugar
4 ounces goat cheese, room temperature
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup fresh basil leaves, torn
Freshly ground black pepper
What you’ll do:
Combine the tablespoon of sugar and strawberries in a small bowl. Cover, and refrigerate for about 2-3 hours, or until strawberries have slightly softened. Allow goat cheese to come to room temperature. Spread the goat cheese evenly over the slices of bread, followed by spoonfuls of the strawberry mixture.Drizzle with the olive oil and balsamic vinegar. Top each bruschetta with basil. Season with freshly ground black pepper.
Source: The Curvy Carrot