Anyone else love strawberries? I literally buy them and my son can sniff them out in less than 5 minutes. We love them fresh, in appetizers, salads, desserts, you name it! If they ever start loosing their freshness and you have to use them up, this recipe is great. You can make a chutney out of them and serve it as a quick appetizer. I did add more honey to sweeten it a little more, but that’s easy to just drizzle on top. Next time I plan on grilling my bread to get a good char flavor and also some pretty lines on the bread.

Strawberry Balsamic Chutney and Goat Cheese Bruschetta
(Adapted from Rock Recipes)

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1 tbsp olive oil
1 chopped shallot
1/2 clove minced garlic
2 cups ripe strawberries, quartered (cut, then measure)
1 to 2 tsp honey
pinch salt
1/4 tsp ground thyme
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
1 1/2 tbsp balsamic vinegar

Additionally you will need:
toasted slices of baguette
4 ounces of goat cheese

In a non-stick sauté pan, over medium heat, add the olive oil shallots and garlic.

Sauté just until the shallot is softened but not browned.

Add the strawberries, honey, salt, thyme, cinnamon and pepper.

Sauté together over medium high until the mixture reaches a thick jammy consistency.

In the last couple of minutes of cooking time stir in the balsamic vinegar.

Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.

Serve on toasted baguette pieces along with a teaspoon or so of goat cheese.

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