Goat Cheese Bruschetta with Minted Balsamic Strawberries
Congratulations to Siobhan Ogle and Tiffany Gower, winners of the Edible Orlando Magazine Seasonal Recipe Challenge. Staffers from Slow Food Orlando and Edible Orlando selected their recipe as their favorite way to use fresh Florida in-season produce.
As one of the recipe testers (and tasters) for the challenge, I found their recipe to be quick, deliciously simple and the perfect way to highlight Florida’s spring crop of sweet organic strawberries:
Goat Cheese Bruschetta with Minted Balsamic Strawberries
recipe courtesy Siobhan Ogle and Tiffany Gower
Makes 8 bruschetta
Ingredients:
1 1/2 cups balsamic vinegar
1 teaspoon sugar
8 (1/2-inch thick) slices French baguette
1 pint strawberries, hulled and sliced (about 2 cups)
1 tablespoon chopped fresh mint
Pinch kosher salt
1/2 cup goat cheese, divided
Fresh mint sprigs (optional)
Directions:
In a small saucepan heat balsamic vinegar and sugar over medium-high heat. Bring to boiling, reduce to a simmer. Cook until reduced by half, about 15 minutes. Remove from heat, let cool to room temperature.
In a medium bowl stir together balsamic reduction, strawberries and mint. Refrigerate, covered, 1 hour. Preheat grill pan or broiler. Grill or broil baguette slices until toasted, about 2 minutes each side.
Spread 1 tablespoon of goat cheese on each slice of baguette. Top with minted balsamic strawberries, and if desired, garnish with additional fresh mint sprigs.
For more great ideas on how to use organic Florida strawberries, check out my strawberry article and recipe in the current issue of Edible Orlando Magazine.
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>Yummmm! I've had this post saved for two weeks now and am inspired. Can't wait for our strawberries to ripen. I shared a link to this today on my linkshare post. Thanks for the inspiration!
jeanine
This one grabbed me immediately. I love a good bruschetta and this looks just so original!