Strawberry Goat Cheese Bruschetta
No one can resist these easy appetizer bites! Made with sweet summer strawberries, fragrant basil, creamy goat cheese and tangy balsamic vinegar piled high on a thick slice of toasted bread.
Ingredients
- 1 baguette, cut into ¾" slices , cut into ¾" slices
- 2 tablespoons olive oil
- 8 ounces goat cheese , softened
- 3 ounces cream cheese , softened
- 2 tablespoons honey
- 1 pound strawberries , chopped
- 3 tablespoons white balsamic vinegar
- Fresh basil leaves , chopped
- Flaky sea salt and freshly ground black pepper
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Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Place baguette slices on prepared pans. Brush each slice with olive oil. Bake for 8-10 minutes or until just toasted and lightly browned. Remove from the oven and let cool.1 baguette, cut into ¾" slices, 2 tablespoons olive oil
- Meanwhile, place goat cheese, cream cheese and honey together in the bowl of a food processor. Process until smooth, stopping to scrape down the sides of the bowl when needed. Tip: scrape cheese mixture into another bowl to make it easier to spread on the crostini.8 ounces goat cheese, 3 ounces cream cheese, 2 tablespoons honey
- Stir together strawberries and vinegar in a medium bowl.1 pound strawberries, 3 tablespoons white balsamic vinegar
- Evenly spread the goat cheese mixture onto the toasted bread slices. Top with strawberries and plenty of chopped basil. Sprinkle the bruschetta with flaky sea salt and freshly ground black pepper. Serve immediately.Fresh basil leaves, Flaky sea salt and freshly ground black pepper
Notes
Ingredient notes:
Bread: I toasted slices of fresh baguette bread, but feel free to use any sturdy artisan bread, including sourdough boule, ciabatta or crusty french bread.
Fruit: Pick the ripest strawberries you can find for the best flavor. Blackberries or chopped peaches would also be delicious.
Goat Cheese: If you're not a fan of tangy goat cheese, whipped feta cheese, ricotta cheese or even cream cheese will also work well.
Balsamic vinegar: I prefer white balsamic vinegar as it retains the vibrant color of the berries, but you can also use dark balsamic vinegar if that's what you have on hand. Another option is to use a bottle of balsamic glaze. It will be sweeter than plain balsamic vinegar so reduce the amount you use initially and then adjust if needed.
Basil: Fresh basil is a must. The vibrant flavor it gives this recipe cannot be duplicated with the dried version.
Sea salt and coarsely ground black pepper: Don't skip these ingredients! They seem insignificant but a sprinkle on each crostini really adds to deliciousness of this recipe. This inexpensive French sea salt is one of my favorites.
Recipe tips:
Use room temperature cheese: They will be easier to combine into a smooth mixture if not plucked straight from the fridge.
Don’t have a food processor? Add the room temperature cheeses to a large bowl along with the honey and stir with a wooden spoon until mixture is smooth.
Make ahead: Toast the bruschetta one day before serving and store in a sealed container. You can make the goat cheese mixture up to three days ahead of time and keep covered in the fridge.
Add balsamic vinegar just before serving: The vinegar will break down the strawberries if added too early and you'll be left with mushy berries.
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Nutrition
Serving: 2piecesCalories: 176kcalCarbohydrates: 17gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 222mgPotassium: 104mgFiber: 1gSugar: 7gVitamin A: 295IUVitamin C: 22mgCalcium: 63mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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