Strawberry Goat Cheese Bruschetta
Strawberry bruschetta is a thing of beauty! The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is simply delicious.
balsamic vinegar
½
cup
Italian bread
12
slices
olive oil
1
tablespoon
strawberries, washed and diced
1
pound
fresh thyme leaves, plus more for serving
2
teaspoons
goat cheese, room temperature
1
cup
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.
