This was so refreshing and delicious!! Substituted a peach for the nectarine because I couldn't find one, and didn't use the goat cheese because none of my boys would touch it if I did. The only downside was it got watery. Next time I plan to seed the tomatoes first which might help some.
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.
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Total: 35 Minutes
- 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
- 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.
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