Strawberry bruschetta is an easy-to-prepare changeover using strawberries that are less than sweet. By macerating sliced strawberries in sugar and rum, and slicing basil into thin strips, I assembled this Strawberry Basil Bruschetta in no time. To give it a flavor kick, I also drizzled some Balsamico and dotted the bruschetta with some goat cheese over store-bought Cranberry Toast (slathered a wee bit of Mascarpone, leftover from something else I was making).
Strawberry Basil Bruschetta
12 slices bread
1 pound strawberries, washed and sliced
2 Tbs fresh basil, sliced into ribbons
1 Tbs sugar
2 Tbs rum
1 Tbs balsamic vinegar
1 cup goat cheese, room temperature
1 cup mascarpone
salt and freshly ground pepper to taste
Combine strawberries, sugar and rum in a small bowl and set aside. Toast bread in a toaster oven or broiler until browned, about 3 minutes per side. Spread mascarpone on toasted bread. Spoon the strawberry mixture over the bread and add crumbled goat cheese. Drizzle with balsamic vinegar. Garnish with basil.