Shannon Beckwith, the Learning Center Coordinator at Healthy Living Market and Cafe in Saratoga Springs is back with a truly amazing summer recipe for August, Strawberry Bruschetta. Fresh strawberries, goat cheese, crusty bread, sounds perfect, right? The best part is that this is definitely one of those easy recipes that makes you look like you know what you're doing in the kitchen even if you don't (like me). Perfect for a picnic at SPAC or to bring along to Congress Park, this recipe will let you savor those late summer days and nights.
1/2 cup balsamic vinegar
12 slices good, crusty bread
1 Tbsp olive oil
1 lb strawberries, washed and diced
2 tsp fresh basil cut into long, thin strips
1 cup goat cheese, softened
Salt and freshly ground pepper, to taste
Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil. Combine strawberries and basil in a small bowl and set aside. Grill bread on the preheated grill until browned, about 3 minutes per side. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional basil, and enjoy!