Recipe Thursday

Strawberry-Goat Cheese Bruschetta
from Better Homes & Gardens May 2009

Ingredients

1 8-oz baguette

1 Tbsp olive oil

1 4 oz log goat cheese (chevre)

1 1/2 cups sliced strawberries

1/2 cup arugula

olive oil

sea salt

freshly ground black pepper

snipped fresh herbs

Directions

1. Heat broiler. Halve baguette crosswise, then lengthwise. Place cut sides up on large baking sheet. Brush with the 1 TBSP oil. Bril, 3 to 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 salt, pepper and herbs. Makes 4 servings.

Although I get this magazine, I wasn’t too thrilled to try this recipe until my friend Robyn said it was great. I made it, sans arugula (since I STILL haven’t found it in my podunk town) and thought it was pretty good. I’m not sure if I got a good goat cheese, so I will try this recipe again once I get the greenlight on which kind of goat cheese to go with. I used the Chevre spreadable brand. I recommend giving it a try if you are a fan of goat cheese and you have good control over your broiler, as the first thing I did was burn my baguette.

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