This bruschetta is the ultimate sweet and savoury combination. The salty goat’s cheese works perfectly to cut through the sweetness of the strawberries, while the garlic-rubbed bread adds another layer of flavour to excite the taste buds. Topped off with an easy balsamic glaze, this is a quick appetizer that will add elegance to any dinner party. It’s simple to make and looks impressive too. A great picnic treat or party food.
- 100ml balsamic vinegar
- A pinch caster sugar
- 1 large ciabatta
- Olive oil
- 200g strawberries
- Black pepper
- 1 clove of garlic
- 175g soft goat’s cheese
- Small handful of basil leaves
Place the vinegar into a saucepan with the sugar and bring up to the boil on a high heat. When it starts to bubble, simmer for 10 mins until the vinegar has reduced by half and turned syrupy.
While that’s on the stove, cut the ciabatta lengthways and cut each half into 2 to make 4 equal-sized pieces. Drizzle the open sides with olive oil and place under the grill for a couple of minutes until lightly toasted.
Meanwhile, trim the tops off the strawberries and slice each in half, coating in a little olive oil and black pepper.
As soon as the ciabatta is ready, cut the garlic glove in half and rub all over the oiled side of the bread, then spread on the goat’s cheese.
Top with the strawberries, basil and a drizzle of the balsamic glaze.
You’ll know when the balsamic glaze is ready when it coats the back of a spoon.