Strawberry Goat Cheese Bruschetta

makes about 25-30 bruschette

(a Shutterbean original recipe)

• 1 pint strawberries, hulled & quartered
• 1 log goat cheese (about 8 oz.)
• 2 tablespoons aged balsamic vinegar
• 5-6 basil leaves, shredded
• 25-30 crostini (see below)
• kosher salt

Put cut strawberries in a bowl with balsamic vinegar and let sit for 10 minutes. Spread 1 tablespoon of goat cheese on each crostini, top with a few basil shreds and then place a spoonful of strawberries on top. Sprinkle salt on top of the crostini & serve.

Crostini

Makes 20-25 small toasts (depending how thin you cut the bread)

• 1 baguette, cut into 1/2-inch-thick slices
• 2-3 tablespoons extra-virgin olive oil
• salt & pepper

Put oven rack in upper third of oven and preheat oven to 350°F.

Put bread slices in a large shallow baking pan and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, about 10-15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side for 3-4 minutes.

***Shutterbean Notes***

-You can get anywhere between 18-25 slices out of a baguette depending how thick you cut the slices!

-You might have to cut the strawberries extra small. This depends on the diameter of your baguette.

-Don’t forget to sprinkle with salt at the very end. It’s soo good!