Strawberry and goat’s cheese bruschetta with a balsamic glaze recipe

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15 min


5 min

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.

Top tip for making Strawberry and goat’s cheese bruschetta with a balsamic glaze

You’ll know when the balsamic glaze is ready when it coats the back of a spoon.

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