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Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Strawberry Balsamic Chutney and Goat Cheese Bruschetta - an unusually delicious combination of flavours that's bound to surprise and delight at any party.
Course Hors D'Ouevres
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 dozen bruschetta
Author Barry C. Parsons

Ingredients

  • 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

Additionally you will need

  • toasted slices of baguette
  • 4 ounces of goat cheese

Instructions

  1. In a non-stick saute pan, over medium heat, add the olive oil shallots and garlic.
  2. Sauté just until the shallot is softened but not browned.
  3. Add the strawberries, honey, salt, thyme, cinnamon and pepper.
  4. Sauté together over medium high until the mixture reaches a thick jammy consistency.
  5. In the last couple of minutes of cooking time stir in the balsamic vinegar
  6. 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.
  7. Serve on toasted baguette pieces along with a teaspoon or so of goat cheese.