Summer Bruschetta
Prep Time:
6 Minutes
Cook Time:
4 Minutes
Ready In:
10 Minutes
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!)


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