Sweet and savory bruschetta with strawberries, fresh goat cheese, honey and mint will help you share the best of strawberry season with party guests.
pint strawberries, hulled and sliced
teaspoons mild-tasting honey, divided, plus more for drizzling
teaspoon minced mint leaves
ounces fresh goat cheese (chevre), at room temperature
teaspoon lemon juice
teaspoon flaky sea salt, plus more for finishing
baguette, cut on the bias into 1/4-inch slices
tablespoon olive oil
Freshly ground black pepper
Preheat the broiler with a rack about 6 inches below the heat source. Place the strawberries, 1 teaspoon of the honey, and the mint leaves in a medium bowl and stir gently to combine. Let sit at room temperature while you prepare the rest of the components. Note: if your strawberries are not luxuriously ripe, you may need a bit more honey, so adjust according to your taste.
In a small bowl, mix together the goat cheese, remaining 2 teaspoons honey, lemon juice, and 1/4 teaspoon salt.
Brush the baguette slices lightly with the olive oil. Place under the broiler until the tops are golden brown at the edges, 1 to 2 minutes. Flip the slices and brown the other side as well.
To assemble the bruschetta, turn the baguette slices so the olive oil side faces up. Spread some of the goat cheese mixture on each slice, and top with a few slices of strawberry. Arrange the hors d'oeuvres on a platter and drizzle a bit more honey over each piece. Sprinkle lightly with sea salt and freshly ground black pepper. Serve at once.