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.
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