Bruschetta with Strawberry Chutney and Goat Cheese
1 tbsp olive oil
1 shallot, chopped
1/2 clove garlic. chopped
1/2 pound ripe strawberries, cut in quarters
1 to 2 tsp honey
1/4 tsp ground thyme
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
1 1/2 tbsp balsamic vinegar
1 baguette, sliced
4 oz. goat cheese (I used honey goat cheese which was quite tasty)
Heat olive oil over medium heat in sauté pan and add shallot and garlic. Cook until the shallots and garlic are soft. Be careful not to burn the garlic.
Add strawberries, honey, thyme, cinnamon, salt and pepper and continue to cook over medium heat (stir occasionally) until the strawberries break down and the mixture starts to become the consistency of jam.
Add balsamic vinegar and cook a couple more minutes. Taste and adjust with more honey if it’s too sour or more vinegar if it’s too sweet.
Slice baguette. Brush with olive oil and toast in oven.
Top each baguette slice with some goat cheese and a dollop of the strawberry chutney.