RECIPE REVIEW: STRAWBERRY GOAT CHEESE BRUSCHETTA RECIPE

I found this recipe online while trying to find inspiration and had to try it out. I am a huge fan of goat cheese and the mix of sweet and salty flavors, so right off the bat it caught my attention. I did make an adjustment to the original recipe which called for thyme instead of mint, and I am so happy I did. The freshness of the mint perfectly complimented the strawberries and it tasted just heavenly. If you have a sweet tooth or like sweet fruits with cheese, you got to try this strawberry bruschetta recipe! Feel free to also get creative and change up the cheese! I am sure it would also taste amazing with feta cheese and a little balsamic glaze or cream cheese if that’s all you have!

INGREDIENTS:

Serving: 3-4 People

1/2 CUP of balsamic vinegar
Bread cut into slices - I used baguette but the original recipe calls for Italian
1 TBSP of olive oil
1 LB of Fresh Strawberries (cut into small morsels)
2 TSP of Fresh Mint (chopped) - original recipe calls for thyme
1 CUP of Goat Cheese - Keep at room temperature for easy spreading
Salt and Pepper to Taste

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HOW TO MAKE STRAWBERRY BRUSCHETTA:

The first thing you want to do is reduce the balsamic vinegar into a glaze so in order to do this you need to heat it in a small pot or pan over medium to low heat. Let it simmer there for 8 to 10 minutes, it should reduce by about half and thicken nicely to a glaze. Once it is done, remove from heat and allow it to cool back to room temperature.

Next, you have to toast the bread. You can either do this in bulk using a foil-lined baking sheet, drizzling them with olive oil, and placing them in the oven at 400 for 5-10 minutes. The timing here can vary depending on how thick you cut the slices and how golden/crunchy you want them so keep an eye on them so they don’t burn.

While the bread is in the oven, combine cut-up strawberries with fresh mint in a bowl and add in the room temperature vinegar glaze. Salt and pepper the mixture to your taste.

Once the bread is ready you can go ahead and spread goat cheese across each piece before spooning the strawberry bruschetta mixture over each piece. Garnish with more mint and serve!

Enjoy!

To check out the original recipe, click HERE!

If you are looking for an authentic traditional Italian bruschetta recipe with tomatoes, click HERE!

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If you like this strawberry bruschetta recipe or have any comments/questions, feel free to leave them in the comment section below!

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GLUTEN FREE BLUEBERRY PANCAKES

Gluten free pancakes are a great alternative and option for breakfast pancakes if you have an intolerance or are trying to lose weight. I added blueberries in order to naturally sweeten the pancakes so I can skip on the syrup. They turned out really well, fluffy and moist and almost like a blueberry muffin! Blueberries are also full of antioxidants which are good for your body.

Yields apx 4-6 pancakes

INGREDIENTS:

1.25 Cups of Gluten Free All Purpose Baking Flour
1 TSP of Baking Powder
1/2 TSP of Baking Soda
1/2 TSP of Salt
2 Egg (whisked)
1/2 Cup of Milk or dairy alternative
2 TBSP Butter (melted) or Butter Alternative like olive oil
Blueberries (as desired)

DIRECTIONS:

In a large bowl add in all the dry ingredients (flour, baking powder, baking soda and salt) and whisk together

In another bowl add the wet ingredients (milk, eggs and butter) and whisk together,

Incorporate the wet ingredients with the dry ingredients and whisk until smooth. Once smooth add in the blueberries and continue to whisk until fully incorporated.

Heat your griddle place some butter or butter alternative in your pan before spooning some of the pancake mix onto the pan. Let cook on medium heat until sides start to cook and center starts to bubble. Once ready flip pancake until nice and golden underneath. Remove from griddle and place on plate.

Repeat with remained of the pancake mix until gone. Enjoy

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

FRUIT SALAD

I like making fruit salad and keeping it in the fridge. Sometimes its hard to eat all the fruit you buy and this is a great way to get you reaching for them as a snack instead of chips or chocolate. I also find that if you take the prep out of it and all the fruit is already washed and cut kids/tennagers will eat more for it too. I also like to use it as topping on some granola and yogurt in the morning or even on pancakes as a substitute for syrup. It may seem like a pretty easy idea but some people add orange juice and liqueur but I dont think that's needed.

INGREDIENTS:

Berries - mix of any kind you like (I used blueberry, blackberry and raspberry)*
1 Can of Peaches slices in light syrup (796 ml) (Chopped Small but keep syrup)
1 Apple (Chopped Small)
1/4 Cantaloupe (Chopped Small)

*You can add any fruit you like, I would of added strawberries and pears as well but the ones at the stores weren't very good

DIRECTIONS

Open canned peaches and pour out the syrup into a large bowl - this will be your base.

Cut the peaches that remain in the can into smaller pieces.

Wash the berries and add them to the cut up peaches and syrup.

Cut up cantaloupe into small pieces as well as apple. Add it to the bowl - mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!