Strawberries, balsamic, basil, and tangy goat cheese, all this on a lightly toasted baguette.


  • 1/2 cup balsamic vinegar
  • 1 baguette loaf, sliced
  • 2-3 tablespoons olive oil
  • 500g strawberries, diced
  • 1/2 cup basil leaves, cut into a chiffonade (stack the leaves, then roll the
    leaves, then slice the leaves)
  • spreadable goat cheese, room temperature
  • salt and pepper, to taste


  1. In a small saucepan, bring the balsamic vinegar to a simmer over medium high heat. Reduce the heat immediately and allow to low simmer for about 10 minutes, until it is reduced by about 1/3 and slightly thickened. Remove from heat and allow to cool.
  2. In a medium bowl, combine the diced strawberries, vinegar reduction, and basil. Add salt and pepper to taste. Set aside.
  3. Meanwhile, brush the bread on both sides with olive oil and place them on a baking tray. Lightly toast the bread in a preheated overn at 120C, a minute or two per side. (Be careful not to burn it!)
  4. Spread each slice of bread with some goat cheese. Top with a portion of the strawberry mixture. Serve with fresh basil.