The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.
This is outstanding!!! I am afraid of our grill, so I toasted the bread in the oven but otherwise followed the directions exactly. It got rave reviews, even by the kids. Definitely one of my new favorites.
This was a huge hit at my juice and cheese party! I serve it with baguette slices drizzled with EVOO and toasted. Will definitely be making this again.
Very good & easy appetizer. Made as directed but could have used less balsamic. This would be delicious with peaches or cherries. Loved the fresh flavor.
I changed this a little, although I’m sure it would still deserve 5 stars, as written. This made an extremely good dessert, for my Sunday dinner. I used a frozen pound cake (thawed) instead of oiled bread, and only broiled it on one side, for one minute. However, I followed all the rest of the recipe. Everyone at the dinner loved it, even one person who HATES balsamic vinegar!!!
1/2 cup balsamic vinegar
12 slices Italian bread
1 tablespoon olive oil
1 pound strawberries, washed and diced
2 teaspoons fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature salt and freshly ground pepper to taste
Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
Combine strawberries and thyme in a small bowl and set aside.
Grill bread on the preheated grill until browned, about 3 minutes per side.
Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
You can toast the bread under the broiler instead of on a grill if needed.