Strawberry Balsamic Chutney and Goat Cheese Bruschetta. An unusually delicious combination of flavours that’s bound to surprise and delight at any party.
Strawberry Balsamic Chutney – With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart and this Strawberry Balsamic Chutney and Goat Cheese Bruschetta leads the way.
Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot.
This recipe takes Strawberries to the savoury side while retaining a little some of their natural sweetness to balance the robust flavours in the rest of the chutney and goat cheese. The chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.
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- 1 tbsp olive oil
- 1 chopped shallot
- 1/2 clove minced garlic
- 2 cups ripe strawberries quartered (cut, then measure)
- 1 to 2 tsp honey
- pinch salt
- 1/4 tsp ground thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1 1/2 tbsp balsamic vinegar
- toasted slices of baguette
- 4 ounces of goat cheese
In a non-stick saute pan, over medium heat, add the olive oil shallots and garlic.
Sauté just until the shallot is softened but not browned.
Add the strawberries, honey, salt, thyme, cinnamon and pepper.
Sauté together over medium high until the mixture reaches a thick jammy consistency.
In the last couple of minutes of cooking time stir in the balsamic vinegar
Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.
Serve on toasted baguette pieces along with a teaspoon or so of goat cheese.
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