Fresh Balsamic Strawberry Bruschetta Growing Up in the Edible Garden
Balsamic Strawberry Bruschetta at the Atlanta Botanical Garden
The spring into summer season in Atlanta brings a bounty of fresh flavors, and there’s no better way to celebrate than with a delightful Balsamic Strawberry Bruschetta. Imagine strolling through the lush beauty of the Atlanta Botanical Garden, enjoying the vibrant flowers and greenery, with the added delight of savoring this exquisite appetizer. Today, we’re sharing a simple recipe for Balsamic Strawberry Bruschetta, featuring a creamy goat cheese and ricotta mixture on toasted baguette slices, finished with a simple balsamic reduction. Delicious for your next gathering or special date to start things up!
Balsamic Strawberry Bruschetta with Ricotta Goat Cheese
An aged balsamic reduction drizzled over fresh strawberries on toasted baguette slices topped with a delicious ricotta and goat cheese schmear.
Ingredients
- 1/2 cup balsamic vinegar
- 1 lb fresh strawberries washed and finely diced
- 1 teaspoon fresh thyme leaves stems removed
- 1 cup ricotta cheese
- 4 oz plain goat cheese
- 1 tablespoon honey
- Pinch of sea salt to taste
- 1 baguette sliced thin
- 1 tablespoon extra-virgin olive oil
- Fresh basil leaves optional
Instructions
- Heat aged balsamic vinegar in a small pan over medium-low heat. Simmer until reduced by about half, about 10 minutes. Remove from heat and allow to cool to room temperature.
- Combine diced strawberries and fresh thyme in a mixing bowl. Add cooled balsamic reduction to the strawberries to combine.
- In a food processor, add ricotta cheese, goat cheese, honey, and sea salt and pulse until combined.
- Preheat broiler in oven on high. Cut baguette into thin slices, lay them on a baking sheet and brush with olive oil on one side. Place under broiler or on grill for 3-5 minutes until golden brown.
- Spread ricotta goat mixture on toasted baguette slices. Spoon strawberry mixture on top to serve. Garnish with fresh thyme or basil.
Tried this recipe?Let us know how it was!
