I love sharing my Strawberry Goat Cheese Bruschetta, where sweet strawberries meet herb-scented goat cheese and a splash of balsamic on crisp crostini for an unexpectedly bright pairing.

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I still get a little thrill picturing bright strawberries cuddling with creamy goat cheese, it feels slightly wrong but in the best way. I call it Strawberry Goat Cheese Bruschetta when I want to sound fancy, yet I almost call it a guilty snack, because it’s sweet, tangy and has that weird pop that makes you pause.

There’s this contrast that keeps pulling you back, like something you tasted once at a party and couldn’t place. I make no promises on fancy plating, I just promise it will make you curious.

People tag it as Balsamic Bruschetta and then they stare at it.

Ingredients

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Bright, juicy strawberries add sweet and tangy notes, plus vitamin C and fiber.
Creamy, tangy goat cheese brings protein, rich flavor and a little tartness.
Toasty crust and soft inside gives crunch and carbs to balance toppings.
Fresh basil add herbal aroma, bright green flavor and a hint of pepperiness.
Sweet concentrated vinegar reduction gives tangy sweetness and a glossy finish.
Sticky honey drizzle layers in more sweetness and floral notes, natural sugars.
Garlic rub on toast boosts savory depth, olive oil adds richness, salt ties it.

Ingredient Quantities

1 baguette, about 12 oz, sliced into 12 to 16 pieces

2 tbsp extra virgin olive oil

8 oz fresh goat cheese (chevre), softened

12 oz strawberries, hulled and thinly sliced

2 tbsp fresh basil, thinly sliced

1 tbsp fresh mint, thinly sliced

2 tbsp balsamic glaze

1 tbsp honey

1 garlic clove

Flaky sea salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Preheat oven to 400 F and slice the baguette into 12 to 16 pieces. Brush both sides lightly with the 2 tbsp olive oil so they crisp up and get golden.

2. Arrange slices on a baking sheet and toast 6 to 8 minutes, flip once, until edges are browned. Or broil 1 to 2 minutes per side if you want them faster. Right out of the oven rub each warm slice with the cut garlic clove for a quick hit of flavor.

3. While bread toasts, soften the goat cheese by leaving it at room temp for 10 minutes or nuke it 10 to 15 seconds if you’re impatient. Put the 8 oz goat cheese in a bowl and stir in the 1 tbsp honey until smooth.

4. Thinly slice the basil and mint (2 tbsp basil, 1 tbsp mint). Fold most of the herbs into the sweetened goat cheese, leaving a little for garnish. Taste and add a pinch of flaky sea salt and a few cracks of black pepper to the cheese.

5. Hull and thinly slice the 12 oz strawberries. Toss them gently with 1 tbsp of the balsamic glaze to coat, that brings out their juices without making the toast soggy. Reserve the other 1 tbsp of glaze for finishing.

6. Spread a generous layer of the herbed goat cheese onto each garlic-rubbed toast, don’t be stingy, play with texture.

7. Top each slice with a few of the balsamic-coated strawberry slices, then drizzle the remaining balsamic glaze over everything and a tiny extra drizzle of olive oil if you like.

8. Finish with the reserved basil and mint ribbons, a pinch of flaky sea salt and freshly ground black pepper to taste. Serve right away so the bread stays crunchy, cause soggy bruschetta is no fun.

Equipment Needed

1. Oven or broiler set to 400 F
2. Baking sheet
3. Sharp chef’s knife, for slicing baguette and strawberries
4. Cutting board
5. Pastry brush to oil the bread
6. Small mixing bowl for the goat cheese
7. Spoon or small rubber spatula for stirring and spreading
8. Measuring spoons (tbsp & tsp)
9. Oven mitts
10. Serving platter or tray

FAQ

Q: Can I use a different cheese if I don't have goat cheese? A: Yes. Fresh ricotta or whipped cream cheese work well, you might add a little lemon or vinegar so it tastes brighter since they are milder than chevre.

Q: How do I keep the bread from getting soggy? A: Toast or grill the baguette slices until golden, brush with olive oil and rub with the garlic clove while warm. Assemble just before serving for best texture.

Q: Can I make this ahead of time? A: Prep the goat cheese mix and slice strawberries up to a day ahead and keep chilled. Don't assemble the bruschetta till right before serving or the bread will go soggy.

Q: Are frozen strawberries okay to use? A: Fresh are best. If you must use frozen, thaw and drain very well then pat dry so they don't release too much juice on the bread.

Q: How can I change the sweetness or acidity? A: Drizzle more honey or balsamic glaze for sweetness, or add a squeeze of lemon for brightness. Taste and adjust — small changes make a big difference.

Q: Any easy swaps for herbs or to make it vegan? A: Swap basil or mint amounts to taste. For vegan, use a plant based spreadable cheese and maple syrup instead of honey.

Strawberry And Herb Goat Cheese Bruschetta Recipe Substitutions and Variations

Baguette: swap with sliced ciabatta toasted till crisp, sourdough rounds, or a sturdy multigrain loaf for more chew.
Goat cheese (chevre): use crumbled feta for a saltier bite, whipped ricotta for a milder creamier spread, or softened cream cheese mixed with a squeeze of lemon.
Strawberries: try thinly sliced peaches, ripe figs, or a handful of raspberries (just watch they can get juicy fast).
Balsamic glaze: replace with aged balsamic vinegar, a quick homemade reduction of balsamic + honey, or pomegranate molasses for a bright tangy-sweet note.

Pro Tips

1) Toast timing matters — get the bread just golden not dark, and rub it with garlic while it is still warm so the flavor soaks in without making the bread soggy.

2) Soften the goat cheese gently, then loosen it with a teaspoon or two of cream or milk if it feels too stiff; it spreads nicer that way and tastes silkier, but dont add too much or it will slide off.

3) Keep the fruit and bread mostly separate until the last minute; if you mix strawberries way ahead they release juice and make the toasts limp, so assemble right before serving or re-crisp slices in a hot oven for a minute.

4) Cut herbs thin and fold most into the cheese but save some ribbons for the top, that way you get fresh herb aroma on each bite instead of everything tasting flat.

5) Balance is everything — a tiny pinch of flaky salt and a few cracks of pepper on the finished toasts will wake up the sweetness, and a light drizzle of oil at the end makes the mouthfeel more luxurious.

Strawberry And Herb Goat Cheese Bruschetta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I love sharing my Strawberry Goat Cheese Bruschetta, where sweet strawberries meet herb-scented goat cheese and a splash of balsamic on crisp crostini for an unexpectedly bright pairing.

Servings

servings

Calories

174

kcal

Equipment: 1. Oven or broiler set to 400 F
2. Baking sheet
3. Sharp chef’s knife, for slicing baguette and strawberries
4. Cutting board
5. Pastry brush to oil the bread
6. Small mixing bowl for the goat cheese
7. Spoon or small rubber spatula for stirring and spreading
8. Measuring spoons (tbsp & tsp)
9. Oven mitts
10. Serving platter or tray

Ingredients

1 baguette, about 12 oz, sliced into 12 to 16 pieces
2 tbsp extra virgin olive oil
8 oz fresh goat cheese (chevre), softened
12 oz strawberries, hulled and thinly sliced
2 tbsp fresh basil, thinly sliced
1 tbsp fresh mint, thinly sliced
2 tbsp balsamic glaze
1 tbsp honey
1 garlic clove
Flaky sea salt, to taste
Freshly ground black pepper, to taste

Directions

Preheat oven to 400 F and slice the baguette into 12 to 16 pieces. Brush both sides lightly with the 2 tbsp olive oil so they crisp up and get golden.
Arrange slices on a baking sheet and toast 6 to 8 minutes, flip once, until edges are browned. Or broil 1 to 2 minutes per side if you want them faster. Right out of the oven rub each warm slice with the cut garlic clove for a quick hit of flavor.
While bread toasts, soften the goat cheese by leaving it at room temp for 10 minutes or nuke it 10 to 15 seconds if you're impatient. Put the 8 oz goat cheese in a bowl and stir in the 1 tbsp honey until smooth.
Thinly slice the basil and mint (2 tbsp basil, 1 tbsp mint). Fold most of the herbs into the sweetened goat cheese, leaving a little for garnish. Taste and add a pinch of flaky sea salt and a few cracks of black pepper to the cheese.
Hull and thinly slice the 12 oz strawberries. Toss them gently with 1 tbsp of the balsamic glaze to coat, that brings out their juices without making the toast soggy. Reserve the other 1 tbsp of glaze for finishing.
Spread a generous layer of the herbed goat cheese onto each garlic-rubbed toast, don't be stingy, play with texture.
Top each slice with a few of the balsamic-coated strawberry slices, then drizzle the remaining balsamic glaze over everything and a tiny extra drizzle of olive oil if you like.
Finish with the reserved basil and mint ribbons, a pinch of flaky sea salt and freshly ground black pepper to taste. Serve right away so the bread stays crunchy, cause soggy bruschetta is no fun.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.