Strawberry & Goat Cheese Bruschetta Balsamic Reduction

Spring is finally here! The Diva Dog and I went for a walk early this morning and the birds were singing their little hearts out. The sun was  just peaking around a cloud as the rest of the world was waking up. I love the early morning!

strawberry & goat cheese bruschetta |

This morning I decided to make strawberry & goat cheese Bruschetta (pronounced “brusketta”) with a balsamic reduction for breakfast. I know, I know these are usually eaten as appetizers, but let’s be adventurous.  To some they might sound complicated to make, but they aren’t and they take surprisingly little time to prepare.

strawberry & goat cheese bruschetta | darndelish.comWhy is this called  Bruschetta instead of Crostini? If you’re wondering, it’s the bread.  Bruschetta is from the Italian word “bruscare” meaning “to roast over coals” and the Bruschetta are made by toasting whole, wide slices of rustic Italian bread on a grill.  A smaller, finer textured bread, like a baguette, is used for Crostini. Crostini are a couple of mouthfuls while one, maybe two Bruschetta if you’re really hungry, would be plenty.

strawberry & goat cheese bruschetta |

 This strawberry & Goat Cheese Bruschetta with a balsamic reduction would be a great appetizer to serve your guests or family while your entrée was cooking on the grill.

Strawberry & Goat Cheese Bruschetta Balsamic Reduction

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 - 12 servings

Serving Size: 1 or 2 per person


  • 12 slices Italian bread, ( I used an Artisan Italian loaf, I like the crunch when it's toasted)
  • 1/2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 12 ounces strawberries, washed and diced
  • 2 teaspoons fresh thyme leaves, plus extra for garnishing
  • 1 cup goat cheese at room temperature
  • Freshly ground sea salt to taste
  • Freshly ground pepper to taste


    Balsamic Vinegar Reduction
  • Heat vinegar in a small skillet over medium to low heat. Simmer it until reduced by half. You want a slow slimmer so you don't burn the edges of the vinegar.
  • Remove from heat and allow to cool to room temp. I poured mine into a small glass with a spout for easy pouring.
  • Bread
  • Get your grill set for high heat. Place bread slices on a foil-lined baking sheet and drizzle with extra-virgin olive oil on both sides. Set aside.
  • Strawberries
  • Slice your strawberries and combine them with some of the chopped fresh thyme in a bowl and set aside. Save a bit of the thyme to garnish your Bruschetta.
  • Grill
  • Grill your bread on the preheated gill until it's browned and gets a bit of smokey char- not too much. You don't want to taste burnt bread. It should be around 2 1/2 - 3 mins per side.
  • Goat Cheese
  • Smooth your goat cheese together to make it spreadable then slather it on your grilled bread.
  • Pull It Together
  • Add freshly ground black pepper, salt and balsamic vinegar reduction to strawberries.
  • Spoon the mixture over the goat cheese topped bread.
  • If you have any of the Balsamic vinegar left in the strawberry bowl you can use a spoon to drizzle a tiny bit over each Bruschetta.
  • Sprinkle the remaining thyme over the strawberries
  • ENJOY!


If you don't have a grill you can use your broiler. Just watch your bread doesn't burn.

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