A Recipe: Summer Bruschetta

Strawberry season is upon us and with it, the hunt for recipes to utilize the harvest. In my hunt, I found this oh-so-yummy recipe that I just had to try immediately.

Amazingly, it mixes 2 of my other favorite recipes from last year: Insalata Caprese Bruschetta and my favorite summer salad, Strawberry Spinach.

Here is the recipe I adapted from Shutterbean:

Strawberries, hulled & sliced
Goat cheese
Aged balsamic vinegar
Basil leaves, shredded
Crostini, sliced
olive oil

Slice your strawberries and set them aside in a dish with a tablespoon or 2 of balsamic vinegar. (A full quart of strawberries would be about 2 tablespoons of vinegar.)

I simply brushed the bread with olive oil on both sides and threw it on the grill on medium heat for 3-4 minutes per side (until lightly brown).

After it is browned, spread on some goat cheese, a few sliced strawberries and a bit of shredded basil. (I also dribbled a bit of the reserve vinegar from the strawberries for a bit of added zip.)

This will be added to my summer recipe repertoire for our cookouts and gatherings. My girls even loved this bruschetta (although Annika would not eat the basil as she was convinced it was spinach!)

Check Shutterbean out for some other delicious recipes. If she is not in your blog reader, she should be.