Ingredients:

  • 4 medium to large tomatoes (approx. 1 ¼ lb)
  • ¼ cup finely chopped red onion
  • 2-3 garlic cloves, minced
  • 3 Tbsp chopped fresh basil
  • ¾ cup finely chopped strawberries
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp white sugar
  • Italian or French bread, sliced
  • 4 oz Goat cheese
  • Olive oil (for bread)


Directions:

Cut tomatoes in half. Remove the seeds and any extra moisture. (This is an important step. It will ensure your Bruschetta doesn’t get too soggy.)

Chop the tomatoes. In a mixing bowl, combine tomatoes, red onion, garlic, basil, strawberries, balsamic vinegar, olive oil, salt, and sugar.

Mix well, cover and refrigerate.

Pre-heat the oven to 400 degrees.

Brush bread slices with olive oil, and place on a large baking sheet Toast in the oven for approximately 5 to 8 minutes, or until the bread just begins to turn golden brown.

Spread one side of each toast with goat cheese.

Mix well, cover and refrigerate.

Using a slotted spoon to drain the liquid, spoon Bruschetta on the toasts. Serve immediately.

Note: Wait to put the Bruschetta on the toasts until the very last minute otherwise the toasts will get soggy.



For more recipes from this episode, click here!
Published 12/01/2011