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Strawberry Goat Cheese Balsamic Bruschetta

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STRAWBERRY GOAT CHEESE BALSAMIC BRUSCHETTA

Strawberry Goat Cheese Balsamic Bruschetta
  • Prep Time5 min
  • Cook Time16 min
  • Total Time21 min

INGREDIENTS

  • 10 oz. bag The Toasted Oat Apricot Shortbread Soft Granola
  • 1/2 cup balsamic vinegar
  • 1 gluten-free bruschetta bread loaf, sliced [Italian works well, too!]
  • 1 tbsp olive oil
  • 1 lb. strawberries, washed & halved [or diced]
  • 2 tsp. fresh thyme leaves, plus more for serving
  • 1 cup goat cheese, room temperature
  • Salt & freshly ground pepper to taste

INSTRUCTIONS

1

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.

2

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.

3

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

4

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

5

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

6

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

7

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

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