Heat balsamic vinegar in a small pot over medium-low heat. Simmer 8 to 10 minutes, or until reduced by about half. Remove from heat & allow to cool to room temperature.

Prepare a grill for high heat. [No grill? Broil in the oven or toast them!] Place bread slices on a foil-lined baking sheet & drizzle with olive oil.

Combine halved [or diced] strawberries & thyme in a small bowl & set aside.

Grill sliced bread on the preheated grill until browned, about 3 minutes per side.

Remove from grill & use a butter knife to spread goat cheese on the toasted bread.

Add black pepper, salt & reduced vinegar to the strawberry-thyme mixture. Mix well & top each slice of bruschetta with the mixture.

Sprinkle The Toasted Oat Apricot Shortbread Soft Granola on each slice & garnish with additional thyme.