Strawberry goat cheese bruschetta


½ cup balsamic vinegar

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

Heat vinegar in a small skillet over medium-low heat. Simmer for 8 to 10 minutes until reduced by about half. 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 for about 3 minutes per side until browned. Spread goat cheese on toasted bread. Add freshly ground pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese-topped bruschetta. Garnish with additional thyme.

— Adapted from

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