Strawberries and arugula are the perfect pair. Throw goat cheese in there, and it elevates it to a whole other level! These little appetizers were easy to make, although it was a little tough spreading the goat cheese on the bread once it was toasted. I thought it would melt right away but it didn’t. I served these to my kids without the arugula, and they still didn’t love them. It was the goat cheese. These would be great for a party, done on a smaller scale.
Strawberry-Goat Cheese Bruschetta
(Better Homes & Gardens, May 2009)
time needed: 20 min.
1 8-ounce baguette
1 tbsp olive oil
1 4-ounce log goat cheese (chevre)
1 1/2 cups sliced strawberries
1/2 cup arugula
sea salt or coarse salt
freshly ground black pepper
snipped fresh herbs
1. Heat broiler. Halve baguette crosswise, then lengthwise. Place cut sides up on large baking sheet. Brush with the 1 tbsp oil. Broil, 3-4 inches from heat, for 1 1/2-2 minutes or until lightly toasted.
2. Slice and divide cheese among toasts. Top with sliced berries. Broil 2-3 minutes or until cheese and berries soften. Remove from broiler; top with arugula. Drizzle with additional oil. Sprinkle with salt, pepper, and herbs.