1/2 cup balsamic vinegar
12 slices Italian bread
1 tablespoon Canna olive oil
1 pound strawberries, washed and diced
2 teaspoons fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature
salt and freshly ground pepper to taste
Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil. Combine strawberries and thyme in a small bowl and set aside. Grill bread on the preheated grill until browned, about 3 minutes per side. Spread goat
cheese on toasted bread. Add black pepper, salt, and
reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
You can toast the bread under the broiler instead of on a grill if needed.
Jamie Lee McCormick