This summer is flying by, I can't believe it's the middle of August. We've been so busy going here and there and everywhere this summer, I feel like we've missed some of the wonderful, fresh summer foods. After another busy weekend, we just wanted something light for dinner last Sunday...so roasted strawberry bruschetta it was.
I know that you typically don't think of strawberries with bruschetta, and I was a bit skeptical when I first saw this recipe on Reluctant Entertainer's site a couple of weeks ago - but let me tell you, it was delicious.
Roasted Strawberry Bruschetta
2 cups sliced fresh strawberries
1/4 cup balsamic vinegar
1 loaf ciabatta bread
1-2 tablespoon extra-virgin olive oil
1 cup soft goat cheese
1/2 cup chopped fresh basil
salt and pepper
Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool.
Slice the ciabatta into equal slices, drizzle with olive oil, and toast for about 8-10 minutes until crisp.
Spread goat cheese on hot bread, top equally with the roasted berries and juice.
Season with salt and pepper. Sprinkle with basil.
The flavors were so delicious together, with the goat cheese (love goat cheese!), crispy bread, sweet strawberries and fresh basil. This would be great as an appetizer at a party, or just as a light meal as we did.
Enjoy this and the last few weeks of summer!
Yum! I think you've just inspired my lunch choice for today!! :)
ReplyDeleteyou will need to make this for the next girls night!
ReplyDelete@HCH I'd actually thought about making it last time! Tomorrow I'm bringing greek salad bites - I'm excited to try them!
ReplyDeletethat looks delish - i think i'm going to have to try with brie
ReplyDeleteOhhhhh -- it was DELICIOUS!!! Since I was making this as my lunch, I just bought one of those ciabatta-eske rolls from Wegman's for $0.75 and made an open-faced sandwich; I halved the recipe and piled on the toppings on both halves of the bread -- YUM!!!!
ReplyDelete