STRAWBERRY BRUSCHETTA 🍓

1 24-inch baguette, sliced ½-inch thick

2 tablespoon olive oil, or more to taste

1 pinch salt, to taste

1 pinch black pepper, to taste

1 ½ cups strawberries, stems removed and sliced ⅛-inch thick

1 cup goat cheese, crumbles or softened spread

½ cup chopped fresh basil

⅓ cup balsamic glaze *, to taste

INSTRUCTIONS

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Arrange sliced baguette pieces on prepared baking sheet, spacing about 1 inch apart. Using a basting brush, coat tops of bread with olive oil and season with salt and pepper.

1 24-inch baguette, 2 tablespoon olive oil, 1 pinch salt, 1 pinch black pepper

Bake bread for 7-10 minutes or until edges look golden brown.

While bread is still warm, sprinkle (or spread) goat cheese on sliced baguette. Arrange sliced strawberries on top, then sprinkle with chopped basil. Finish by drizzling balsamic glaze on top.

1 ½ cups strawberries, 1 cup goat cheese, ½ cup chopped fresh basil, ⅓ cup balsamic glaze *

Serve as desired.

NOTES

* To make your own Balsamic Glaze:

In a small saucepan, bring 1 cup of balsamic vinegar to a boil over medium heat. Reduce heat to low and let vinegar simmer for about 20 minutes or until it has reduced by half. To test if glaze is ready, dip a spoon into mixture – it should coat back of spoon and leave a thin film.

Allow glaze to cool to room temperature, then refrigerate until ready to use. If glaze thickens too much while resting, stir in ¼ teaspoon of water at a time until desired consistency is reached.

This recipe makes more glaze than needed for strawberry bruschetta, but any extra can be stored in refrigerator for up to 1 month.

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