Strawberry Goat Cheese Bruschetta with Pistachios

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Strawberry Goat Cheese Bruschetta with Pistachios


My twist on the familiar "Brushetta", this Strawberry Brushetta is perfect on a nice spring or summer day, the combination of the tangy goat cheese and the balsamic dressed strawberries with the crunch of the Pistachios is delicious! My original recipe and some interesting facts are below...enjoy!!

Bruschetta (pron. bru'ket'ta in English, /bɾu'sketta/ in Italian[1]) is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".

Strawberry Bruschetta with Goat Cheese
*Appetizer; serves 8 to 10, makes approx 25 pieces

2 pints of Strawberries, hulled and sliced
3 TBSP Balsamic Glaze (can be found at most gourmet stores)
11 oz log of Goat Cheese
6 to 8 basil leaves, chopped
1 TBSP Olive Oil plus more for brushing onto bread
½ cup of roughly crushed toasted Pistachios
Pinch of salt and freshly cracked pepper
1 narrow loaf of French baguette, sliced on a diagonal into 1/2 inch slices

Preheat oven to 375* brush bread slices with olive oil and bake for approx 10 min. or golden brown, set aside to cool. Toss strawberry slices in bowl with the balsamic glaze, salt, pepper, basil and olive oil. Spread each toast with cheese and top with sliced strawberries, sprinkle with Pistachios and enjoy!

Suggested wine pairing: Chilled Sauvignon Blanc or Pinot Grigio
All rights reserved 2008. Recipe developed by Joseph Sciascia