The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.
Ingredients
- balsamic vinegar: 0.5 cup
- slices Italian bread: 12 piece
- olive oil: 1 Tbsp
- strawberries, washed and: 1 pound (diced)
- thyme leaves, plus more: 2 tsp (for serving, fresh)
- goat cheese, room temperature: 1 cup
- Salt and freshly ground pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
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Combine strawberries and thyme in a small bowl and set aside.
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Grill bread on the preheated grill until browned, about 3 minutes per side.
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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.
