Fresh strawberries and herbs combined with creamy goat cheese on perfectly toasted bread with a sweet tangy balsamic reduction make an appetizer that’s as delicious as it is beautiful! This easy-to-make recipe is bursting with sweet and savory flavors that everyone will love.
We are smack dab in the middle of strawberry season and I’m embracing all the good things that come with that. Whether I put these juicy red berries in salads, drinks, or desserts, I’m all about this summertime fruit.
Since I obviously have a thing for strawberries, this past weekend I decided to make an appetizer using one of my favorite flavor combinations, sweet and savory.
Aromatic herbs, tangy goat cheese, and crunchy bread make the base of this simple recipe. To take things to a whole new level, sweet strawberries are piled on top then everything gets a drizzle of balsamic vinegar that’s been reduced to a sweet thick syrup.
Strawberry and Herb Goat Cheese Bruschetta are great for entertaining and even make for a delicious light lunch. But here’s a big secret…it looks impressive yet it’s super easy to pull together. So, go ahead, spoil yourself and your friends. It’s time to party!
Ingredients For This Recipe
- Baguette or French Bread
- Olive Oil
- Goat Cheese
- Fresh Basil, Thyme, and Chives
- Fresh Cracked Pepper
- Balsamic Vinegar
How To Make Balsamic Reduction
This sauce is the crowning glory of the strawberry bruschetta. All you need that’s needed is balsamic vinegar and honey.
- In a small, heavy saucepan, add vinegar and honey. Stir.
- Bring to a low boil, and quickly, reduce to a slow simmer.
- Stir often and watch the pot so as not to burn. Due to the sugars in the vinegar and honey, the mixture can burn really fast.
- Cook for approximately 20 to 25 minutes.
- When liquid is reduced by ⅓, turn off the burner and allow it to cool. The sauce will thicken and can be stored in the refrigerator until ready to use.
How To Make Strawberry And Herb Goat Cheese Bruschetta
This recipe looks a little fancy but there’s actually very little work involved. It’s more about building the layers of flavor for the absolute best bite. Here are the steps to pull everything together:
- Make the balsamic reduction and let it cool.
- Chop the strawberries and place them in a medium-size bowl. Drizzle over the honey and balsamic vinegar, stir and set aside.
- Slice the bread and place it on a sheet pan. Drizzle on olive oil then toast in the oven until golden brown.
- While the bread is in the oven, chop the basil, thyme, and chives. Mix the herbs and fresh cracked pepper into the goat cheese.
- To build the bruschetta, slather the herbed goat cheese on each piece of toasted bread. Pile on sweetened strawberries then drizzle on the balsamic glaze. Top with some torn basil leaves and you are done!
More Appetizer Recipes You’ll Love!
- Crock Pot Spinach Artichoke Dip
- Million Dollar Dip
- Honey Garlic Lime Shrimp
- Outrageously Good Stuffed Celery
Last but not least…
If you make this strawberry goad cheese appetizer recipe, be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.
Strawberry and Herb Goat Cheese Bruschetta
- ½ pound strawberries chopped
- 1 teaspoon honey
- ½ teaspoon balsamic vinegar
- 1 loaf french bread baguette, sliced into rounds about ¾ inch thick
- olive oil
- 4 ounce log of goat cheese
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh chives
- ⅛ teaspoon fresh cracked pepper
- 1 cup balsamic vinegar
- 1 tablespoon honey
- Add chopped strawberries, honey, and balsamic vinegar to a bowl and stir to combine. Set aside.
- Heat oven to 350 degrees. Place sliced bread on a sheet pan and drizzle with olive oil. Place bread in the oven and toast until golden brown. Remove pan from oven and set aside.
- In a small bowl, combine the goat cheese and chopped basil, thyme, chives, and pepper.
- Spread each toasted bread slice with goat cheese mixture. Top with sweetened strawberries. Drizzle on balsamic reduction. Sprinkle with additional torn basil leaves and serve.
How To Make Balsamic Reduction
- In a small, heavy saucepan, add vinegar and honey. Stir. Bring to a low boil, and quickly, reduce to a slow simmer.
- Stir often and watch the pot so as not to burn. Due to the sugars in the vinegar and honey, the mixture can burn really fast. Cook for approximately 20 to 25 minutes.
- When liquid is reduced by ⅓, turn off the burner and allow it to cool.
- Store any unused balsamic reduction in the refrigerator.
I love everything about this recipe! I’m grabbing the ingredients and will be serving them tomorrow with cocktails.