I love a good cheese plate during happy hour (or really anytime)! During my single days before I had a husband who likes meat and hearty dinners, I would frequently eat cheese and crackers and fruit for dinner. If I'm preparing a meal for guests, I love the fact that I can unwrap a couple blocks of cheese, set out some crackers and accoutrements, and have something to serve in under 5 minutes. However, during the warmer months, sometimes it is nice to change up my standard appetizer and serve something a little lighter and fresher, and this strawberry bruschetta recipe fits the bill!
1/2 cup balsamic vinegar
24 small slices French bread
1-2 tablespoons 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.
Heat the oven to 375 degrees. Place bread slices on a baking sheet and drizzle with olive oil.
Combine strawberries and thyme in a small bowl and set aside.
Toast the bread in the oven for 7 minutes or until slightly crispy.
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.
What are your go-to summer appetizers?