Strawberry Goat Cheese Bruschetta
Strawberry goat cheese bruschetta with honey and mint will help you enjoy and share the season's best. Developed for WNYC.
Servings: 16
Calories: 50kcal
Ingredients
- ½ baguette cut on the bias into ¼-inch slices
- 2 tablespoons olive oil
- ½ pound (225 grams) strawberries
- 2 tablespoons (42 grams) mild-tasting honey, divided, plus more for drizzling
- 1 tablespoon minced mint leaves
- 4 ounces (114 grams) fresh goat cheese (chèvre), at room temperature
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon flaky sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F with a rack in the center.
- Brush the baguette slices with olive oil on both sides and place on a baking sheet. Bake until crisp, 10-15 minutes total, flipping each slice once about halfway through cooking.
- Remove stems and leaves from strawberries and halve if small or slice if large.
- Place strawberries into a mixing bowl and stir together with 1 tablespoon of the honey and the mint. Let sit at room temperature while you prepare the rest of the components.
- In a small bowl, mix together the goat cheese, remaining tablespoon of honey, and the lemon juice.
- To assemble the bruschetta, spread some of the goat cheese mixture on each slice, and top with a few pieces 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.
Notes
- If you can find diminutive, perfectly ripe local strawberries, this is a great place to use them. If not, you can totally make this recipe with supermarket strawberries too.
- I like to use a run-of-the-mill mild-tasting honey from the supermarket. You can use whatever kind you really like.
- A little bit of fresh mint pairs beautifully with the strawberries, honey, and goat cheese. Basil (also in the mint family) makes a great alternative if you feel like changing it up.
- Fresh goat cheese (also called chèvre) is creamy, tangy, and savory. It's a beautiful way to bridge the sweet and savory elements in this recipe. You could substitute ricotta if you like, with no further changes to the recipe.
- Instead of strawberries, try apricots in the spring, sliced ripe nectarines or halved cherries in the summer, quartered figs (prepared according to this recipe or like this), or very thinly sliced (or stewed) green apple or pear in the fall and winter.
- Instead of goat cheese, you could substitute ricotta, mascarpone, cream cheese, or a nondairy version of any of those options if you need it.
- Bruschetta are quick to make, and it's best to assemble them shortly before serving. You can cut and macerate the strawberries, toast the bread, and mix the goat cheese up to 24 hours in advance, storing the elements separately.
- Leftover assembled bruschetta should be eaten on the same day, but the individual elements will keep for up to about three days — strawberries and goat cheese in airtight containers in the fridge, and toast wrapped in foil at room temperature.
Nutrition
Serving: 1piece | Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 116mg | Sugar: 2g