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Strawberry Bruschetta

Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham

Hands-on time 20 mins
Total time 35 mins
Yield Makes 10 to 12 servings
Usher in the warm days of spring and summer with Strawberry Bruschetta. This refreshing mixture of  nectarine, grape tomatoes, strawberries, and basil are served over baguette slices with slatherings of goat cheese.

Ingredients

  • 1 1/2 cups sliced fresh strawberries
  • 1 nectarine, diced
  • 1 cup quartered grape tomatoes
  • 3 tablespoons thinly sliced fresh basil
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 (12-oz.) French bread baguette
  • 1 (10.5-oz.) goat cheese log, softened

How to Make It

  1. Preheat oven to 375°. Stir together strawberries, nectarine, grape tomatoes, basil, minced shallot, olive oil, balsamic vinegar, sugar, freshly ground pepper, and salt.

  2. Split baguette in half; cut each half crosswise into 4 equal pieces. Spread cut sides of bread with goat cheese. Place bread pieces on a baking sheet, and bake 13 to 15 minutes or until thoroughly heated. Remove from oven, and top with strawberry mixture. Cut into 2-inch slices.