Strawberry Balsamic Bruschetta

Wonderfully simple and elegant, this appetizer pairs well with friends and a glass of rosé. Make the best of late season strawberries and Humboldt County’s world-famous goat cheese. Leftover bruschetta is lovely on top of mixed greens.



1 rustic baguette, sliced

4 ounces Humboldt Fog or a soft goat cheese

1 cup diced strawberries 

1 tablespoon canna-olive oil 

2 teaspoons balsamic vinegar 

1/4 cup basil leaves, thinly sliced

Freshly ground black pepper




Slice baguette. If you prefer toasted, spread slices across ungreased cookie sheet and toast in oven at 350 degrees for 7-9 minutes, turning once halfway through.


Combine strawberries, canna-olive oil, balsamic and black pepper in mixing bowl.


Top each slice with chunk of Humboldt Fog, 1 tablespoon of strawberry mixture and a few slivers of basil. Serve and enjoy!

Emerald contributor since January 1970


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