Strawberries, balsamic, basil, and tangy goat cheese, all this on a lightly toasted baguette.
Ingredients
- 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
Method
- 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.
- In a medium bowl, combine the diced strawberries, vinegar reduction, and basil. Add salt and pepper to taste. Set aside.
- 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!)
- Spread each slice of bread with some goat cheese. Top with a portion of the strawberry mixture. Serve with fresh basil.
