We spent all of last week at Ocean Isle Beach for my families annual beach trip. We’ve been taking this trip for well over 10 years now and I look forward to it every summer. We spend our days outside at the beach or by the pool and in the evenings we all gather together for cocktails, sunset watching and a delicious dinner.
My uncle David and I are constantly sharing recipes and food inspiration back and forth and it’s always fun to see how creative and adventurous he can be in the kitchen. During our beach week he is the one planning and preparing dinner for us most nights and it’s always fun to see what he comes up with. David and I thought it would be fun for me and him to take on a cooking challenge. We decided it would be best for someone to be in charge of giving us an ingredient and each of us come up with a recipe based around that ingredient. My aunt suggested we make our ingredient goat cheese so that’s what we decided to go with. We each began brainstorming an appetizer to serve at that nights cocktail hour to go along with the goat cheese theme, which resulted in me making this roasted strawberry bruschetta with goat cheese and bacon. The flavor combination is delicious with the tangy goat cheese, sweet roasted strawberries, salty bacon, and fresh basil all coming together. If you’ve never roasted fruit before I highly recommend giving it a try. It enhances the flavor by bringing out the fruits natural sugars and turning it into something amazing. With the addition of the balsamic vinegar a bit of a sauce is created to add over top the toasted baguettes. I imagine this sauce would be equally as good over a bowl of ice cream or Greek Yogurt as well.
This bruschetta is the perfect summertime appetizer to serve if you’re entertaining guest for the evening. It’s also perfect for those nights when you don’t feel like cooking and want something light, healthy and easy you can serve these mini toast alongside a small salad and a glass of wine and call it dinner. That to me sounds like a summer nights dream.
For those that are interested my uncle made this cheesecake martini. I think the overall verdict was that it would make a good after dinner drink. He definitely gets an A+ from me for creativity and thinking out of the box.
- 1 Baguette, sliced about ¾" thick
- olive oil
- 5 oz. goat cheese
- 1 quart fresh strawberries, washed and sliced
- ¼ cup balsamic vinegar
- 6-7 slices bacon, cooked and crumbled
- handful of fresh basil, chopped
- Preheat oven to 400 degrees. Drizzle each slice of bread with olive oil, sprinkle with a pinch of salt, and place on baking sheet. Bake 7-10 minutes or until bread begins to turn a golden brown, flipping them over halfway through. Remove from oven and set aside.
- Reduce heat on the oven to 350 degrees.
- Add the sliced strawberries into a bowl and mix with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for 10 minutes. Remove and let cool.
- Spread each piece of the toasted baguette with the goat cheese and top with roasted strawberries, bacon pieces and chopped basil.
- Serve immediately