I love a fruit inspired bruschetta and this one makes it feel more like Spring time. I toasted my bread instead of leaving it plain, but either way would work.
Strawberry Bruschetta
(Adapted from The Curvy Carrot)
1 French baguette, sliced diagonally, about 1/2-inch thick
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
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.
Spread the goat cheese evenly over the slices of bread, followed by spoonful’s of the strawberry mixture.
Drizzle with the olive oil and balsamic vinegar.
Top each bruschetta with basil.
Season with freshly ground black pepper.
