Strawberry Goat Cheese Bruschetta with Balsamic Glaze – an easy summer appetizer
I absolutely love traditional bruschetta but sometimes I crave something a little different during the summer. Since strawberries are in-season, and I have a serious love affair with goat cheese, I decided to combine the two to make this summertime bruschetta! But I didn’t stop there – I added arugula, balsamic glaze, and some sea salt and freshly cracked pepper to the mix. The result is this delicious, quick an easy summer appetizer!
From start to finish, this Strawberry Goat Cheese Bruschetta recipe took me no more than 20 minute! It has become my go-to recipe for summer gatherings!
Cook’s Note – Strawberry Goat Cheese Bruschetta with Balsamic Glaze:
- This strawberry bruschetta recipe can easily be made on the grill.
- Grilling Directions:
- Preheat the grill to medium high. Place oiled bread slices cut side down onto grill gate, and cook for 1-2 minutes or until lightly toasted. Remove bread slices, place them on a baking sheet, and top with goat cheese and strawberries. Place baking sheet onto grill and close the lid. Cook for 2-3 minutes, or until cheese and strawberries are softened. Continue the recipe with step 5 below.
- This goat cheese bruschetta will serve about 8 as an appetizer, or 3-4 as a light dinner. I would serve it with my Strawberry Field Greens Salad.
- Grilling Directions:
Cook’s Tools and special ingredients – Strawberry Goat Cheese Bruschetta:
Strawberry Goat Cheese Bruschetta with Balsamic Glaze
- 8- oz. baguette
- 3 Tablespoon extra-virgin olive oil divided
- 4- oz. log goat cheese softened
- 1 ½ cups sliced strawberries
- ½ cup arugula rinsed and patted dry
- 2 Tablespoons balsamic glaze
- sea salt
- freshly ground black pepper
- Move oven rack so it’s about 4 inches from broiler, and preheat broiler.
- Cut baguette in half lengthwise, and then cut bread crosswise so each piece of bread is about 3 inches in length.
- Place bread, cut side up, on large rimmed baking sheet. Use 1 tablespoon of olive oil to brush over bread pieces. Broil bread 1-2 minutes, or until lightly toasted.
- Spread cheese evenly among bread pieces, and add a slice of strawberry on top of each. Broil 2-3 minutes, or until cheese and strawberries have softened.
- Top each bread slice with arugula, and drizzle with remaining olive oil and balsamic glaze. Sprinkle with sea salt, freshly cracked pepper, and serve!