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!