Long time no talk. How are you? Good? Good.
Enough of the small talk, let’s get to the food, shall we?
This is probably my favorite time of year. Why you ask?
Farmer’s markets are in FULL SWING!
This past Saturday I had the opportunity to take the day off.
Yes that’s right, a whole day off!
As much as I was excited for that opportunity, I also felt super guilty for being selfish and taking the day off. Who feels guilty for taking a well deserved day off?? That probably means I work too much.
Anyways, having a Saturday to myself automatically meant my morning would be spent at the farmer’s market. As if you had any doubts.
There were tons of yummy stuff this week.
If I didn’t already get a produce delivery earlier in the week, I would have clearly bought every piece of produce.
The radishes were vibrant and gemlike, baby lettuce was everywhere, corn has made it’s appearance, the cantelope was so juicy it dripped down your chin at first bite.
However the pinnacle of my visit was STRAWBERRIES!
These red beauties were everywhere.
I made it a point to visit every stand where I saw strawberries and go back to the cheapest one I saw and buy as many as I could.
$3 a quart. SOLD!
I really wanted to make something epic with my quart of strawberries.
However, every time I put so much pressure on making something epic, I feel like I fall short because I become incredibly indecisive and in the end just choke.
So I just decided to go simple and fresh with them.
After work today, I picked up a french baguette and a log of goat cheese and devised a plan.
Strawberry bruschetta is what I was going for.
Crispy bread, strawberries from the market, creamy goat cheese and freshly picked basil from my garden.
How could this be bad?!
It couldn’t and it most definitely did not disappoint.
True to form, when I have a craving for something, the moment I make it, it seems like the whole internet is doing the same thing.
But that’s ok, because the flavor combination is delicious!
So whether it’s this recipe or another, just do it!
It’s a great little party dish too!
Strawberry, Basil and Goat Cheese Bruschetta
- French Baguette, 8 slices
- Quartered Strawberries, 1 cup
- Basil leaves, about 8 leaves, 2 tbsp, chiffonade
- Goat Cheese, about 4 ounces
- Honey, 1 tsp.
- Extra Virgin Olive Oil, 1 Tbsp. for bread, 2 tsp. for garnish [or desired amount]
- Balsamic syrup, about 2 tsp. for garnish [or desired amount]
- Coarse sea salt, a sprinkle over top
- Black pepper, a sprinkle over top
Preheat a grill pan, oven or in my case, a George Forman grill. Brush the 1 Tbsp. of oil onto both sides of each bread slice. Once hot enough, put the oiled bread slices onto grill and let crisp up. Flip if needed. Once crispy enough, remove and let cool. Turn off the heat.
In a small bowl combine the goat cheese and honey and set aside.
In another bowl combine the strawberries and basil chiffonade and set aside as well.
To assemble: spread some of the goat cheese mixture onto crostinis and top with the strawberries and basil. To finish, sprinkle the sea salt and black pepper over top and drizzle with extra EVOO and balsamic syrup.
Try not to eat the entire baguette in one sitting!